Red Xinomavro

Vinification: Classic red vinification, with the whole lees intact in the fermentation tank, cryo-extraction for 4-5 days at 10°C, then fermentation with native yeasts at 22°C for 14-18 days, then destemming and then transfer with the noble fine yeasts, maturing for 2-4 years in second-use barrels.

Characteristics: A wine with great intricacy, due to its variety. Its colour is ruby red with violet highlights. A fruity bouquet impresses on the nose. Raspberry, ripe helmet, with notes of freshly ground pepper. The distinctive tomato and olive do not overshadow the other aromas but are there as much as needed to highlight the typicality of the variety. The palate is round, full-bodied, with a rich body and acidity that demonstrates its length. The tannins, soft, are there to evoke the provenance and give the long ripeness and length of time. A long explosive finish closes the sensory feast of aromas and flavors.

Accompanying: Red meats, spicy sauces, traditional pies, game in various culinary versions, cheeses and charcuterie and milk chocolates.

Serving temperature: 16-18°C.