Dark red with a purple sheen. The bouquet is redolent with the varietal aromas, perfectly fused with hints of leather, sweet spices and roasted coffee. Full-bodied, with a range of rich tannins. Fine tannic structure that will permit long ageing.
Destemming, bursting and maceration over 30 days. The cap was plunged down twice or three times daily during fermentation. Alcoholic fermentation evolved at temperatures between 20º–30º C; immediately after maceration, the wine was transferred to 300-litre French oak barrels (Allier, light toast/medium toast), where it sat on its lees for a minimum of two months, with three battonages per week. Further casking for 16 months.
• Rossiu di Munte is ‘red of the mountain’ in the local Metsovo Vlach dialect
• This limited edition wines comes from a select Yiniets vineyard, where the first Cabernet Sauvignon vines in Greece were planted in 1958–1959
• Yield: 3 tonnes per hectare