Protected Geographical Indication (PGI) Peloponnese
80% Agiorgitiko, 20% Cabernet Sauvignon
Fermented and macerated in stainless steel vats. Full malolactic fermentation in oak and maturation in new French barriques for 18 months and in bottle a further 6 months. Ripe red fruits, blackberries, cherries, morello cherries, cloves, sweet spices, tobacco. Smart, elegant, complex.
| Technical Presentation | Megas Oenos / 2019 |
| Category | Dry red |
| Classification | Protected Geographical Indication (PGI) Peloponnese |
| Grape Varieties | 80% Agiorgitiko 20% Cabernet Sauvignon |
| Vineyards | Agiorgitiko: Gimno in Nemea at a 2,132 ft (700 m) altitude Cabernet Sauvignon: Corinthia at a 2,132 ft (700 m) altitude |
| Main type of soil | Rocky |
| Age of vines (average) | Agiorgitiko: 34-70 years Cabernet Sauvignon: 41 years |
| Yields | Agiorgitiko: 22,5 hl/ha Cabernet Sauvignon: 27,50 hl/ha |
| Harvest dates | Middle of September |
| Vinification/Maturation | Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post fermentation extraction at 20˚C. Total extraction time: Agiorgitiko: 25 days. Cabernet Sauvignon: 20 days. Full malolactic fermentation in barriques. Maturation in new French barriques for 18 months, 4 of which in the presence of light lees. The wine matured in bottle for a further 6 months in our cellar. |
| Alcohol by volume | 14,5 % |
| Total acidity (tartaric acid) | 5.9 g/l |
| pH | 3.5 |
| Tasting notes | Intense deep garnet color with violet highlights. The nose has depth, concentration, complexity, but also finesse. Aromas of red and black fruits. Such as raspberry and cherry, blueberry and blackberry along with spices, tobacco and leather notes. On the palate it is silky but robust with gentle tannins and balanced acidity, the aromas of red and black fruits, cloves, black pepper and a touch of herbs stand out. Long aftertaste with great complexity. |
