Overview
Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background.
TASTING NOTES
Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future.
DESCRIPTION
Harvest: Manual harvesting in 15 kg capacity picking baskets.
Maintenance of wine “sur lie” for many months with regular stirring.
Ageing: 12 months minimum in Allie-Bertrange oak casks medium toast and 12 months minimum in bottle. No treatment or filtration before bottling
INFORMATION DETAILS
Grapes: Syrah - Xinomavro - Merlot
ABV: 14.5%
Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.
Best served at 16-18ο C. (60,8-64,4 ο F).
Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future.
DESCRIPTION
Harvest: Manual harvesting in 15 kg capacity picking baskets.
Maintenance of wine “sur lie” for many months with regular stirring.
Ageing: 12 months minimum in Allie-Bertrange oak casks medium toast and 12 months minimum in bottle. No treatment or filtration before bottling
INFORMATION DETAILS
Grapes: Syrah - Xinomavro - Merlot
ABV: 14.5%
Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.
Best served at 16-18ο C. (60,8-64,4 ο F).