Variety that was planted in the region of Naoussa experimentally the 90s for assessing adaptation to the specific microclimate. Demonstrate the proper management of outstanding results, combined with new techniques oinopoiisis.
Vinification: b> The variety vinified by the classic method of red vinification. The grapes through the stafylodochou ekrragistirio and thliptirio whereby we receive the stafylomaza. This is driven in stainless steel tanks where it occurs, alcoholic fermentation at temperatures from 28 to 30 ° C. The juice stays in contact with the skins from 7 to 14 days to receive your desired color. After the complete fermentation of the sugars followed by the malolactic fermentation is desired to reduce acidity and improve the flavor of the new krasion.
Maturity: b> 12 months in French oak varelia.
Resources Aging: 5 chronia.
Harmony of Tastes: b>
Red and white meats and red sauces like chicken in the oven roll with prunes and potatoes, beef in a pot with vegetables and red sauce. Hard cheeses such as cheddar, gruyere and Gloucester. Serve at 16 -18 ° C.