Agiorgitiko
Characteristics:
Category
Variety
Region of Origin
Alcohol
Temperature
More information:
Vinification & Maturation
Manual harvest in mid-September. Destemming of the grapes and skin-contact fermentation in stainless steel vats with selected yeast strains that enhance the expression of the terroir, with the skins remaining for 30 days with daily recirculation to maximize the extraction of phenolic compounds. Transfer of the wine into oak barrels for a 24 month aging. Bottled without filtration.
Organoleptic Characteristics
Medium to deep purple color. On the nose, herbal elements, aromas of blackcurrant, blackberry, and forest fruits, with notes of plum jam, fig, and aromatic spices. Dry wine with medium acidity, medium-intensity tannins, light but full-bodied, with distinct elements of dried fruits, leather, and vanilla. Long aftertaste. A light yet rich red wine suitable for all seasons of the year.
Pairs well with grilled meats, charcuterie, cheeses, and pasta dishes with red sauces.
