Winemaking
Syrah and Kotsifali were vinified separately in automatic winemakers, with the aim of highlighting the special characteristics of each variety. The fermentation of the Syrah took place at lower temperatures, in order to preserve and enhance its intense aromatic character, with dominant notes of spicy pepper. In contrast, Kotsifali was fermented at a slightly higher temperature, providing the necessary volume and structure to the final blend. The extraction lasted 15 days, while blending took place during the distillation. The wine was then aged for 12 months in 225-liter French and American oak barrels, gaining complexity, balance and depth.
Characteristics
Deep Red with intense purple highlights. Characteristically complex character with intense aromas of ripe red fruits (raspberry, cherry and plum) framed by tertiary aromas of oak, chocolate and roasted coffee. Very full-bodied wine with thick fluidity, perfectly balanced between fruit and wood with a very long and warm finish. The fruit aromas linger on the finish for quite some time.
Harmony of Flavors
It pairs perfectly with grilled meat, country sausages with leek, braised veal, spicy dishes, platters with mature cheeses.
Serving temperature: Served at 16 – 18 °C.
