Vinification-Aging: Deworming, light crushing, pre-cryoprecipitation for 3 days at 10 ° C in each variety separately. Classic red wine vinification with graduated fermentation temperatures. Extraction of 20-25 days in Merlot & amp; Syrah, while for Xinomavro a 15-day extraction to a “ModelGanimede” winemaker. The malolactic fermentation takes place in the barrel separately for each variety, and then the blend of the three varieties is aged in French and American (10%) oak barrels 225 lit for 12 months. After bottling it will remain for maturation and improve its organoleptic characteristics in the bottle for at least 6 months in the underground wine cellar.
Features: Bright deep red color with tiled shades. Composite bouquet of ripe fruit flavors, spice-like spices. Gentle tannins that retain the vitality of his youth. Plenty and velvety in taste with long and pleasant finish.
Serving recommendations: Serving temperature 16o-18o C. Large tulip shaped glass for red aging wines.
Aging recommendations: Enjoy it from the first 2-3 years of your life with the possibility of greater development, aging 5 to 8 years. It is recommended that the bottles be stored in an oblique position in the absence of light at a temperature of 14-16 ° C.
|Producer||Claudia Papayianni Estate|
|Grape/Blend||Syrah, Merlot, Xinomavro|
|Aging Potential||It can be aged|
|Food Suggestion||Grilled meat, baked oven or spit, cooked hunt with rich red sauces, a variety of hard spicy cheeses and sausages.|