Griechenland | NaoussaNaoussa Cuvée Villages 2021

Carefully harvested by hand

The grapes are handpicked and sorted on a conveyor belt before crush. The grapes are first cooled at 10°C and after stainless steel tanks are used. To produce a strongly aromatic and less tannic wine, there is a 6-days of cold soak extraction at 8-10°C and then the must ferments for 12-15 days at a controlled temperature between 20-23°C. Then, the wine is transferred to oak barrels for malolactic fermentation and maturation. The first blend is made during the 6th month of maturation and the final blend is made after 12 months before bottling.

It can be enjoyed pleasantly on its own or it can be paired with cheese, red sauces and cold cuts.