Griechenland | NaoussaRamnista 2019

By hand with strict selection at the end of October 2019. Average yield at 7,000 kg/ha.

Rigorous grape selection on conveyor belt. Cold soaking for 7 days at low temperatures (8-10°C). Fermentation with pigeage for 10-15 days and pump-overs in a combination of French oak vats (5 tons) and stainless-steel tank (5 tons) at a temperature of 20-26°C that is preserved during the post-fermentation maceration (2-6 days). Malolactic fermentation in French oak barrels. Maturation for 16 months in French oak (228 lt) of 1st, 2nd and 3rd use. The first blend of the blocks is made on the 6th month of maturation.

Grilled red meat, Lambchops, Yellow Cheeses