
Grape varieties
Kotsifali 80%, Mandilari 20%
Harvest
2021
Vineyard
Vineyards in the prefecture of Heraklion
Soil
Limestone – Red Mediterranean soils
Vinification
Pre-fermentation color extraction of each variety separately for 2 days. The fermentation process is finished when the residual sugars reach 45gr/lt
Fermentation temperature
22°C
Alcohol 11.50% vol
pH 3.55
Total acidity 6.38gr/lt tartaric acid
Volatile acidity 0.52gr/lt acetic acid
Residual sugars 36.40 gr/lt
Total SO2 150.7 mgr/lt
- Cheese: Brie, Camembert, Blue cheese
- Red Meat: pork, lamb, goat,beef, cured meat, duck with intense umami sauces, Mexican recipes, Asian traditional cusine
- Desserts: caramelized nuts, cake with nuts, fruit cakes, red velvet cake