Gentilini Notes Red

VARIETIES: 60% Agiorgitiko, 40% Mavrodaphne of
Kefalonia.

GRAPE ORIGIN: The Agiorgitiko grapes come from the
Nemea appellation region in the Peloponnese. Yields are
around 5,000 kg/ha. The Mavrodaphne grapes are grown on
our estate on Kefalonia.

SOIL: Gentilini grows Mavrodaphne in the well-drained,
limestone soils of its vineyards close to the winery in Minies,
Kefalonia. Proximity to the sea creates a mild micro-climate
that moderates temperature extremes. Yields are around 5.5
tons/ha.

CLIMATE: Wet winter, cool spring and a hot, dry summer.

VINIFICATION: All vinification and bottling is done at the
Gentilini winery. The bunches are destemmed and crushed.
Fermentation and extraction takes place in open stainless
steel vats. Pumping over in combination with delestage and
push-downs are done regularly to extract the desired colour
and flavour from the skins. The fermenting skins are then
pressed and the juice completes alcoholic fermentation in
vat. Malolactic fermentation is induced and the wine is then
carefully blended. The wine is matured for 4 months in oak
barrels before being aged for a further 6 months in bottle.

PRODUCTION: Just 8,300 bottles were made in 2017

TASTING NOTES: Gentilini Red is a fresh, complex wine with sour-cherry and
spicy flavours, velvety tannins and long aftertaste.

FOOD PAIRING: A perfect partner for meat and poultry dishes in red sauce,
bbqs, cheese and pasta.

ANALYSIS:
Alcohol: 13% Alc by Vol
Total Acidity: 6g/l tartaric acid
pH: 3.50
Residual Sugar: 2.3g/l

Farming Practices:  Sustainable
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