Variety: 100% Agiorgitiko
Area: Ancient Nemea, Corinthia
Soil: Red Soil, Sandy Clay Loam
Production: 5.8lbs/acre (pounds per acre)
Alcohol: 13.5% alc./vol
Fortnightly extractivity pulp (Marcs & Grape juice).
Starting in the 10°C, with a gradual rise and end of fermentation up to 20°C, with three recirculation day.
Aged for 24 months in new French oak barrels.
Deep purple color, very good body, rich mouth.
Presents bouquet of forest fruits, hints of smoke and spice, rounded tannins with long aftertaste.
Transfer to open carafe and served at room temperature 18°C – 20°C.
Accompanying red juicy meat with spicy sauce & cheese. Susceptible to long aging.