Fermented and macerated in stainless steel vats. Full malolactic fermentation in oak and maturation in new French barriques for 18 months and in bottle a further 6 months. Ripe red fruits, blackberries, cherries, morello cherries, cloves, sweet spices, tobacco. Smart, elegant, complex.
Grape Varieties: 80% Agiorgitiko
20% Cabernet Sauvignon
Vineyards: Agiorgitiko: Gimno in Nemea at a 2,132 ft altitude
Cabernet Sauvignon: Corinthia at a 2,132 ft altitude
Main type of soil: Rocky
Age of vines (average): Agiorgitiko: 37-73 years
Cabernet Sauvignon: 44 years
Yields: Agiorgitiko: 22,50 hl/ha
Cabernet Sauvignon: 27,50 hl/ha
Harvest dates: Middle of September
Vinification/Maturation: Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post fermentation extraction at 20˚C. Total extraction time: Agiorgitiko: 17 days. Cabernet Sauvignon: 15 days. Full malolactic fermentation in barriques. Maturation in new French barriques for 18 months, 4 of which in the presence of light lees. The wine matured in bottle for a further 6 months in our cellar.
Alcohol by volume: 14%
Total acidity (tartaric acid): 6.3 g/l
pH: 3.47
