Varieties: An ideal combination of the red Cretan variety Kotsifali, with Syrah.
Vinification: The juice remains briefly with the skins of the pressed grapes in the pneumatic press. The juice is received when it reaches the desired colour and fermentation is done at a controlled temperature of 18 - 20o C.
Characteristics: An intense rose colour with violet reflections. Exceptional fruity aromas. Full, balanced, delicate flavour.
Suggested with: On its own or accompanying cold appetizers.
Best consumed at a temperature of: 12 -13° C.
Awards:
Concours Mondial de Bruxelles 2011, Belgium |
Silver medal |
AWC Vienna 2008, Austria |
Silver medal |
International Wine & Spirit Competition 2008, United Kingdom |
Bronze medal |
Challenge International du Vin 2007, France |
Gold medal |
Challenge International du Vin 2006, France |
Silver medal |
International Wine & Spirit Competition 2006, United Kingdom |
Bronze medal |
Decanter World Wine awards 2006, United Kingdom |
Commended |
Challenge International du Vin 2005, France |
Bronze medal |