Statir Red (Macedonian monetary unit)
Variety: 100% Agiorgitiko
Area: Ancient Nemea, Corinthia
Soil: Red Soil, Sandy Clay Loam
Production: 6.7-8.9bs/acre (pounds per acre)
Alcohol: 12.5% alc./vol
Ten days 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.
Nose with aromas of red fruits with a preponderance of cherry and sour cherry.
Good body, rich mouth with soft tannins and a good finish.
Serve at room temperature 18°C – 20°C.
Accompanying juicy red meats with spicy sauces and cheese.