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Its color is deep red with several purple highlights. Its fragrances are deep-fruity, referring to ripe red and black fruits, earthy notes such as tea leaves and mushroom as well as lavender, sun-dried tomato and vanilla. In the mouth it is dense with the fruit again dominating, the tannins being palpable but very well worked and the high acidity completing a disarming taste. It is undoubtedly a wine that will evolve even further as it stays in the bottle.
| Producer | Thymiopoulos |
|---|---|
| Producer's Description | H winemaking family Thymiopoulou begins in 2000, growing by applying different tactics depending on the microclimate and the year and corresponding experimental vinification, to identify the potential of each vineyard and the way you have to behave. In 2004, for the first time bottled wine from the winery owned. The aging takes place in oak barrels in the underground cellar of the winery and the wine is left fresh for almost 10 months on the lees. |
| Wine Color | Red |
| Greek Grape Variety | Krasato  , Stavroto, Xinomavro |
| Quality category | Οίνος Ερυθρός Ξηρός Επιτραπέζιος |
| Vintage | 2016 |
| Country | Greece |
| Region | Macedonia/Naoussa |
| Volume | 750ml |
| Bottle Size | 0.75lt |
| Dryness | Dry |
| Style | Still |
| Abv | 13% |
| When to Drink | Ages well |
| Taste Character | Red dense with great complexity |
| Excellent match with | Συνδυάζεται με πλούσια πιάτα κόκκινων κρεάτων όπως σιγομαγειρεμένο κυνήγι, στιφάδο και μοσχάρι με σάλτσα μανιταριών, ριζότο τρούφας, ποικλίες με χωριάτικα λουκάνικα, burger και ώριμα τυριά. |
| Good match with | Cheese Blue Cheese, Cheese Hard White Intense / Salty, Cheese Hard Yellow Aged, Cheese Soft White Mature / Salty, Cheese Soft Yellow Intense / Salty, Meat Beef Cooked Red, Meat Burgers, Meat Lamb Cooked Red, Meat Lamb Roasted, Meat Pork Cooked Red, Meat Pork Grilled, Poultry Casseroles Red, Risotto, Κυνήγι Μαγειρευτό Κόκκινο, Κυνήγι Ψητό Φούρνου |
