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Selected grapes are destemmed and directed into the stainless steel tank where fermentation takes place at a temperature of 28°-30°C for a period of approximately 8-10 days. This ensures the maximum extraction so as to obtain the intense character of the Agiorgitiko and thereby to enable the aging over a period of several years.
The wine is then clarified and stabilized with the use of gelatine and placed in Greek oak barrels to age for one year so as to acquire a truly Greek character.
After aging in oak barrels the wine is filtered using membranes of 0.8 micron in diameter, bottled, and then laid down in our cellar for a further year before it is offered to consumers. The wine requires this period to allow its aromatic characteristics to develop to their full potential. |
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Alcohol Degree: 12,4%vol.
Acidity: 5,2 g/l of tartaric acid.
Organoleptic Characteristics: Deep red colour with aromas of black cherry and plum together with the discreet presence of cinnamon aromas that have been acquired from aging in barrels of Greek oak, which at the same time softens the tannins and produces a velvety texture. The after taste is very intense with a strong presence of smoky flavours.
Aging: The wine will improve for a further 5-7 years if stored in a cool, dark place.
Food: Excellent with grilled meats, stews, pasta dishes, red sauces, and hard cheeses. Best served at 16°-18°C.
Presentation: Bottle - 750ml bordelais style Closure - Natural cork Case - cardboard carton of 12 bottles |
