Pre-fermentation extraction for 8 h at 10 οC of three varieties in a mix. Short time of extraction at higher temperature to achieve a color rendering. Pressure in pneumatic presses is the next step, settling and fermentation in stainless steel tanks under controlled temperature 13-16 oC which lasts 20 to 30 days. Short stay of wine on fine lees.
Lively rose color. Wild red and black fruits, blueberries, plums, wild mushroom and spicy elements complete a complex aromatic character. Well done tannic texture. The refreshing acidity and the velvety aftertaste identify a unique product.
White & red meat / Fishes, shellfish , seafood / Pastas, Rizoto / Cheeses platforms , charcuteries , small delights & epirotic pies