Pinot Noir

Protected Geographical Indication Parnasus

 

Wine composition
100% Pinot noir

Region/location
Central Greece. The grapes for the production of Pinot noir come from a single vineyard in the region Anamero in total area of 1 ha at an altitude of 400 m. loam clay soil, steep slope achieving excellent drainage

Vinification method & maturation
After harvesting the grapes follows careful destemming absence crushing and the juice is driven in steel tanks where pre-fermentation extraction happens at 10 ° C in a reducing environment for 3 days. Then yeast is added and fermentation takes place at temperatures incrementally classified. Before the end of the fermentation the grape pomace is withdrawn to avoid unpleasant tannins from the seeds of grapes. The fermentation is continued until the end, with the release temperature (27-28oC) and then followed malolactic fermentation in stainless steel tanks. By the end of malolactic wine is aged in French oak barrels for 10 months with regular stirring of the lees. Not filtered.

Characteristics
Soft red color characteristic of the variety, accompanied by strong aromas of red fruit, vanilla, strawberry and red berry .Notes of barrel and Pinot aromatics appear better after an extended aeration. Full-bodied with dry tannins, fruity high acidity and long aftertaste .Aged 10 months in French oak barrels and one year in bottle before being marketed .

Food pairings
You can enjoy it together with grilled poultry (turkey) baked, red meat dishes or stew with complex flavors and fat, hunting and fatty cheese.
Best served at 16-18º C.