Type: Dry Red
Classification: Vineyards in Avdira, North Greece
Grape Varieties: Limnio 100%
Soil: Chalky substratum covered by lime stones
Harvest: End of September 2013
Alcohol: 13% vol
Total Acidity: 5,4 g/L, as tartaric acid
Vinification: Skin contact for 1 week with recirculation at 12-15 οC, free run juice up to 50 % because of colored skins, alcoholic fermentation in stainless steel vats at 21-23 C, short ageing over fine lees, oak age for 6 months.
Tasting Notes: Deep red fraboise color with red forest fruits in the aroma along with black pepper, cardamo and curry notes. Spicy texture and a long aftertaste.
Food Pairing: Serve as an aperitif or enjoy with smoked salmon, sushi, pasta with light white sauce. Serve at 11-13οC.