Winemaking
With the aim of creating a naturally sweet dessert wine, the grapes are received at our winery in Skalani, Heraklion, spread on nets and left to dry under the Cretan sun for 10-12 days. The red indigenous variety “liatiko” is found mainly in Crete and has its roots in antiquity. It is believed that it owes its name to its early ripening, as it ripens in the month of July – the 7th (VII) month of the year. It gives us dry wines, high-quality, with an intense red color, but also sweet, sun-dried wines with a rich aroma and full flavor. “Iouliatiko” took its name from the previous name of the homonymous variety. Once the oenologist determines that the grapes have attained the required phenolic maturity and the desired sugar level, the grapes are pressed in the press to obtain the must, which is high in sugar and has a colloidal texture (like syrup). This must has very interesting aromas reminiscent of coffee and walnuts which will later be incorporated into the wine. Alcoholic fermentation takes place under specific temperature conditions (10-17C) until fermentation stops on its own, leaving excess sugars. The wine will remain with the fine lees in old oak barrels for 3 years and will then be bottled in the unique bottles that characterize it.
Characteristics
Bright crimson color with intense brown highlights. A complex bouquet where, when stirred in the glass, aromas of dried fruit, nuts, coffee and cocoa unfold. Very good structure, rich, fatty flavor, balance of intense aging aroma and long-lasting aromatic aftertaste.
Harmony of Flavors
It is served as an aperitif, a worthy accompaniment to fruit dishes, tarts, ice creams, desserts and sweet appetizers, such as cheesecakes with honey, wine rusks, cheesecake with wild cherry, anthotyro with honey. Blue cheeses such as gorgonzola, danablu, etc.
Serving temperature: 6-8°C
