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Protected Geographical Indication (PGI) Peloponnese

80% Agiorgitiko, 20% Cabernet Sauvignon

Fermented and macerated in stainless steel vats. Full malolactic fermentation in oak and maturation in new French barriques for 18 months and in bottle a further 6 months. Ripe red fruits, blackberries, cherries, morello cherries, cloves, sweet spices, tobacco. Smart, elegant, complex.

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Technical Presentation Megas Oenos / 2019
Category Dry red
Classification Protected Geographical Indication (PGI) Peloponnese
Grape Varieties 80% Agiorgitiko
20% Cabernet Sauvignon
Vineyards Agiorgitiko: Gimno in Nemea at a 2,132 ft (700 m) altitude
Cabernet Sauvignon: Corinthia at a 2,132 ft (700 m) altitude
Main type of soil Rocky
Age of vines (average) Agiorgitiko: 34-70 years
Cabernet Sauvignon: 41 years
Yields Agiorgitiko: 22,5 hl/ha
Cabernet Sauvignon: 27,50 hl/ha
Harvest dates Middle of September
Vinification/Maturation Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post fermentation extraction at 20˚C. Total extraction time: Agiorgitiko: 25 days. Cabernet Sauvignon: 20 days. Full malolactic fermentation in barriques.
Maturation in new French barriques for 18 months, 4 of which in the presence of light lees. The wine matured in bottle for a further 6 months in our cellar.
Alcohol by volume 14,5 %
Total acidity (tartaric acid) 5.9 g/l
pH 3.5
Tasting notes Intense deep garnet color with violet highlights. The nose has depth, concentration, complexity, but also finesse. Aromas of red and black fruits. Such as raspberry and cherry, blueberry and blackberry along with spices, tobacco and leather notes. On the palate it is silky but robust with gentle tannins and balanced acidity, the aromas of red and black fruits, cloves, black pepper and a touch of herbs stand out. Long aftertaste with great complexity.
Additional Information
Weight 1.2 kg
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