Details

Produced from a single vineyard of 30-year-old Mavrodaphne grapes using indigenous, wild yeast fermentation. Aged in a mixture of American and French oak for 15 months and bottled unfiltered. Attractive mid-brick red colour, with aromas of gently toasted nuts, hints of vanilla, and a warm wild fruit compote. The flavours are reminiscent of a blend of mature Barolo and Barbera—very subtle, yet with plenty of velvety power. Notes of liquorice and allspice linger with soft red fruit and a touch of cigar box. Against a background of gentle acidity and tannin, this is a red to enjoy with robust flavours.

ABV 13%

Vegetarian/ Vegan Friendly

 

 

THE WINERY

At the beginning of the previous century, the Katsikostas family began making wine in the city of Aigio, on the Peloponnese peninsula in Greece, and continues today under the leadership of French-educated oenologist Sosanna Katsikosta along with her two siblings Katerina and Luke. Using meticulous wine making techniques and cutting edge technology, Acheon Winery emphasises the quality potential of indigenous Greek varieties in its wines. It is certified according to ISO 22000 and can produce up to 550 tons per year. Part of the vineyards are organically grown, and are located in altitudes between 450 and 1000 metres above sea level. In summer, they benefit from the aura of the Corinthian Gulf with an ideal diurnal rate (the variation between high and low air temperatures in the same day) with a daytime high of 31°C and evening lows of 18°C. The agricultural soils with low yields and good drainage combined with the air temperatures produce high quality grapes.

This variety produces relatively low volume wines with good acidity and a refreshing, predominant lemon flavour and a complexity of fruity aromas. It can be served with seafood, shelfish, vegetable pies and international food. Its color is light lemon-green