Product Description

Characteristics

Varieties: Xinomavro (1/3), Krassato (1/3), Stavroto (1/3)

A ruby red in colour wine that combines aromas of dried cherry and raspberry with olive paste, tomato and a whiff of spices and vanilla. Elegant, velvet-textured yet vibrant palate with a lingering mellow finish. A Greek wine where the grapes grown in the slopes of mountain Olympus.

• Harvest: handpicked at the end of September
• All the grapes –at their best average ripeness level- are co-vinificated
• Fermentation  at 28-30 degrees C for a period of 8 to 10 days
• Malolactic fermentation
• Maturation: 6 months in 300 L. French oak barrels (30% new – 70% 2nd and 3rd fill)
• Ageing: At least 6 months in the bottle before release
• Rapsani is one of the four PDO regions in Greece featuring Xinomavro (Naoussa, Amyndeon, Goumenissa and Rapsani). It is the most southern one, as well as the smaller including  a total area of 90 hectares. In order for a wine to be acknowledged as a Rapsani PDO wine, there is a number of strict quidelines defined by the Royal Decree of 1971 and the Presidential Decrees that followed.
  

  Delimited area

  The wine must be produced by grapes grown in the zone and must be vinificated in a winery located in the zone as well. The Rapsani PDO zone includes the districts of Rapsani and Pyrgetos in the Municipality of Kato Olympos, and the district of Ampelakia in the Township of Ampelakia; all districts belong to the Prefecture of Larissa.

  Authorised grape varieties

  The Rapsani PDO wine can be produced only by the co-vinification of three varieties: Xinomavro, Krassato and Stavroto. Vines are trained in bush and/or royat (single or double) or guyot.

  Maximun authorised yield per hectare

  Maximum yield per hectare must not exceed 10,000 kg of fresh grapes. Maximum yield of final product per hectare reaches 80 hectoliters.

Food pairing

White meat, red meat, cured meat, soft cheese and hard cheese.