Type: Dry Red
Classification: Protected Geographical Indication Attiki
Production: 5000 bottles
Vineyards: Kokotos Estate vineyards in Stamata, Attiki at an altitude of 450 m.
Soil: Sand and clay, gently sloping
Grape Varieties: Cabernet Sauvignon 90% – Merlot 10%
Microclimate: Sufficient winter rainfall, regular snowfalls and cool, dry summers
Harvest: First 15 days of September
Vinification: Grapes are picked by hand in small crates which are then placed in cold storage overnight, at 6ºC. Grapes are then de-stemmed and put in the vinificator. Extraction lasts for approximately 20 days. Alcoholic fermentation is completed in stainless steel tanks, in approximately 18 days at a controlled temperature of 18-24 οC.
Cellaring: 25 months in French oak barrels. The wine is then bottled without any further treatment and is further aged in bottle for at least 1 year.
Ageing Potential: 10-15 years
Tasting Notes: Intense deep red colour with ruby highlights. Dense, complex bouquet with aromas of fruits of the forest, hints of blackcurrant and plum dominating, tobacco, spices, cedar, and dark chocolate. Full bodied and robust on the palate with excellent balance, a back bone of tannins and a long, fruity aftertaste.
Food Pairing: Accompanies rich meat dishes, game and ripe cheeses. Serve at 18-20οC.