Category
Protected Geographic Indication Crete (P.G.I CRETE)
Grape varieties
Kotsifali (60%) – Merlot (20%) – Syrah (20%)
Harvest
2019
Vineyard
Marathoriako, Praitoria, Messara valley
Altitude
150m
Soil
Sandy clay loam
Planting year
1995
Cultivation Method
Fairtrade
Training System
Double Guyot
Vinification
A 5-days color extraction at 14oC for each of the three varieties separately and alcoholic fermentation in stainless steel tanks for each variety separately.
Fermentation temperature
18-20°C
Maturation
The blend ages for 12months in French and American 2nd and 3rd used barrels of 225lt.
Alcohol 13.29% vol
Specific Gravity 0.9942 gr/lt
pH 3.44
Total acidity 7.0 gr/lt tartaric acid
Volatile acidity 0.59 gr/lt acetic acid
Residual sugars 2.5 gr/lt
Total SO2 135 mgr/lt
- Starters: recipes with cheese, mushrooms, black beans, umami spices (cumin, coriander), garlic, tomato, salami, bacon, ham, porchini, shitake
- Cheese: Cheddar, Smoked Gouda, Aged Gruyere, kefalotyri, Parmesan, pecorino, Manchengo
- Red Meat: pork, lamb, goat, beef, cured meat, duck with intense umami sauces.
DECANTER World Wine Awards (D.W.W.A)
2022 | U.K.
Bronze Medal | Vintage 2019
DECANTER World Wine Awards (D.W.W.A)
2020 | U.K.
Bronze Medal | Vintage 2018