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Ampelois Gold

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Ampelois Gold 2012
Ampelois

Availability: In stock

€15.40

Dry, Still, Red, Merlot, Syrah, Keep for 2-3 years, 14% alc.

A rich and interesting red wine blend of two varieties proven to give us exuberant and full of wines. Characterized by aromatic complexity and good length in the mouth, while his stay in the barrel gives it extra spicy aromatic notes.
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The wine Gold is a valuable option for those experimenting with spicy and "difficult" flavors to the table. It is a red wine made to accompany dark, wild meats, perfect for cold winter nights.

Producer Ampelois
Producer's Description Varietal composition: Merlot 60%, Syrah 40%
Vineyard: Merlot and Syrah at an altitude of 600 meters in the nest Kavalas.
Territory: stony, barren and argilodes.
Climate: Mediterranean with mild winters and cool kalokairia.
Harvest: Through September for the Merlot and Syrah. Average yield 700 kg / stremma.
Vinification: Classical red vinification of 8 imeron.
Aging: 12 months in French oak barrels and 4 months in fiales.
Tasting notes: Aged in new oak barrels, with purple, ruby ​​color, the wine gives Gold a complex bouquet of ripe red fruits with a touch of toasted wood. The character of red fruit and silky tannins are balanced in a sweet harmony, backed by a lightness of wood and vanilla, so you can enjoy fresh or after long aging in ideal cellar. Enjoyed at 16-18 ° C
Wine Color Red
Intl Grape Variety  Merlot  Syrah 
Quality category Παγγαίου ΠΓΕ
Vintage 2012
Country Greece
Region Macedonia/Kavala
Volume 750ml
Dryness Dry
Style Still
Abv 14%
When to Drink Keep for 2-3 years
Taste Character Red ripe and smooth
Excellent match with Αγριογούρουνο κρασάτο στο φούρνο, ελάφι στο φούρνο, κατσίκι στη γάστρα, μπριζόλες στα κάρβουνα
Good match with Meat Beef Grilled, Meat Lamb Roasted, Meat Pork Cooked Red
Awards PlusWine: the best and more original label wines of the world.
Special distinction for the labels of red wines wine.
In the new version monsa for 2010 Silver wine and wine inside Gold Joined best labels in the world.

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