Xinomavro, Krasato, Stavroto – Red wine – Rapsani
Vinification process: Very careful sorting of the fruit during the harvest. Burst directly into open vinification tanks, without intermediate pumps. Spontaneous fermentation with wild yeasts. Recycle and pressure once a day. Control of the fermentation process. Long fermentation of about twenty days, depending on the cuvée. Blending of draft wine and pressure wine and decanting into second-use French oak barrels. Spontaneous malolactic fermentation. Aging and maturation for 12 months. Decantation, desalination and final blending of the cuvées in stainless steel tanks. Staying and maturing for another 12 months. Bottling without filtering in a glass bottle and placing a natural cork. Additional maturation in the bottles for six months.
The wines show freshness of dried fruit, cherry, currant, shows some dried herbs, tomato notes, thin nutty layer, whole spice. Palate is juicy, cherry, med body, elevated acidity, ripe grippy tannins, med finish. Needs time, tannins from the oak.
