| VARIETAL COMPOSITION |
|
Agiorgitiko 70%, Merlot 30% |
| PGI ATTICA, VOL |
|
13% |
| REGION |
|
Vineyards of Pikermi. |
| VINIFICATION |
|
Pre-fermentation maceration (cold soak) for 8-10 hours in controlled environment, alcoholic fermentation at low temperatures. |
| FLAVOUR PROFILE |
|
Eye: Pomegranate colour with rose highlights. |
| |
|
Nose: Charming nose reminiscent of strawberry, pomegranate and sour cherry aromas with touches of liquorice. |
| |
|
Mouth: Juicy taste, with crisp acidity and a discreet presence of tannins that offer delicious volume and complexity. Rich flavours on the palate and a long spicy aftertaste with herbal nuances on the finish. |
| SERVING |
|
Temperature of 10 – 12 °C, in medium-sized glass. |
| AGING IN THE CELLAR |
|
Best savoured fresh |
| FOOD PAIRINGS |
|
Ratatouille, barbeque meat, sour Asian dishes, pasta with red sauce, beans, chicken with okra, grilled mollusk, baked sardines, cheese, green salad or cold pasta salad, cooked meat and of course... pizza. |
