£50.00
per bottle (750 ml)
A special red wine made from indigenous Koiniariko grapes with a deep ruby colour. Dark red forest fruits, figs and black cherries can be discovered on the nose with toasted and vanilla aromas on the side. The mouth is full and intense with a strong tannic structure that balances its alcohol. The finish is almost sweet and long - like a good Valporicella.
Aged in Balkan oak barrels for 18 months, this wine has a long aging potential of 15 years. It can be paired with slow cooked beef or buffalo meat, as well as dry aged rib eye steaks. Decanting the wine will be preferable - about an hour before the meal. A wine of excellent quality, power and high complexity that has to be tasted!
Red
Dry
2016
15 ABV
Koiniariko, Cabernet Sauvignon
Northern Greece
PGI Serres
Grapes
Xinomavro
This is the shining star of the Greek vineyard! An intriguing grape, that needs good care when growing and though it might be susceptible to wet weather in the vineyard, when healthy, harvested appropriately and treated with focus in the winery hits admirable heights of body and complexity. Moreover, thanks also to its tight tannins and high acidity, it is suitable for long ageing. If you are a cellar fanatic, there is no better Greek grape to invest your patience on. It is obvious from Xinomavro wines of 30 or more years of age available today, that the potential of slow transformation of flavours, increasing complexity and better integration with time is huge.
Cabernet Sauvignon
International variety
Producer
Nerantzi
Evanthia Mitropoulou, a capable young winemaker has been working methodically in the last 15 years to establish the more than a 13-hectare large family-owned vineyard and to revive the two local varieties of Serres, Asprouda of Serres and Koniaros. Thanks to her and her father, Nerantzi, the varieties are now part of the national grape archive. Only a stone’s throw away from the recently discovered ancient town of Amphipolis, landmark city of the Macedonian kingdom of Alexander the Great, which flourished in the 4th century BC, the vineyard is cultivated following the principles of organic viticulture and the wines are produced with minimal intervention and under organic certification.
