Characteristics

Deep ruby color with purple hues. Mavrodaphne has the first word with the aromas of dried raisin and plum, while Mavrotragano follows with ripe red fruits and spices. Finally, the presence of Agiorgitiko is subtle giving a beautiful finish with notes of sour cherry. Rich mouth with length and well-crafted tannins, which blend harmoniously with the touch of the barrel.

Vinification

The three varieties are harvested on different dates and vinified separately in small vinification tanks. The percentage of grapes to be vinified without destemming is determined for each one and a few days of cold soak follows, before the start of alcoholic fermentation which is carried out at a temperature of 22°C to 25°C depending on the variety and the stage of the winemaking process. A post-fermentation maceration of 7-10 days takes place, at the end of which only the free-running juice and mild pressures are collected. After the required tastings the blend is decided, which is then taken to new French barriques, where it matures for 11 months. After bottling, the wine rests in the bottle for 7-8 months before being released.

Varieties

Mavrodaphne 40%, Mavrotragano 35%, Agiorgitiko 25%.

Region/Vineyards

Mavrodaphne: Paraskevi, Mountainous Aegialia at 670 m. altitude.
Mavrotragano: Milia, Mantinia Appellation at 630 m. altitude.
Agiorgitiko: Kastraki, Nemea Appellation at 570 m. altitude.

Food pairing

Red meats on the grill or with rich sauces, spicy yellow cheeses and game.

Serving Temperature

Best served at 15-16°C.