Griechenland | ImathiaDiaporos 2019

By hand with strict selection at the beginning of September for Syrah and end of October for Xinomavro

Rigorous grape sorting on conveyor belt for each grape after harvest (almost 60 days apart). For Xinomavro: Cold soaking for 7 days at a temperature of 8-10°C. Fermentation with pigeage for 10-15 days in a combination of open French oak vats (5 tons) and stainless-steel tanks (5 tons) at 20-26°C. The temperature is s preserved during the post-fermentation maceration (10-12 days). Malolactic fermentation in new French oak barrels. Maturation for 18 months in French oak barrels (228 lt) of 1st, 2nd and 3rd use. For Syrah:  Cold soaking at low temperatures for 5-7 days. Fermentation at 22-24°C. Malolactic fermentation in French oak barrels. Maturation in French oak barrels of 225 liters (20% first use) for 14 months. After the maturation period, the wine is transferred to stainless steel tanks. When the maturation period of Xinomavro is completed the two varieties are blended in the barrels of Xinomavro.

Grilled red meat. Yellow cheeses, Pasta with spices and tomato sauce, Lambs chops