Semeli Feast Red

Oenologist: Yiannis Flerianos

Grape Varieties: Agiorgitiko 90% | Cabernet Sauvignon 10%

Vineyards: Selected vineyards from the slopes of Nemea and Messinia region respectively at 400m.

Soil: Sloping Clay

Yield: 80 hl/ha.

Microclimate: The altitude with harsh winters and cool summer nights for Agiorgitiko, along with mild winter and cooling summer sea breeze for Cabernet Sauvignon, allow good maturation for both varieties, making well balanced wines.

Harvest:
Agiorgitiko:12-15.09.2024
Cabernet Sauvignon: 10.09.2024

Vinification: Grapes are handpicked, transported to the winery and then chilled overnight at 7- 8oC. Traditional red vinification with pre-fermentation maceration and fermentation and maturation in stainless steel tanks, at controlled temperatures of 22-24oC. Malolactic fermentation. Maturation on the fine lees for four months.

Harvest 2022: 100.000 bottles
First Vintage: 2010
Alcohol: 13.0% vol.
Density: 0,9920
Acidity: 5.1 g/l. expressed as tartaric acid
PH: 3.51
Residual sugar: 1.8g/l.
Tasting notes: Deep red color with purple hues. Dense and intense aromas of fresh forest fruits, strawberries and cherries. Silky and harmonious with vibes, and a characteristic and balanced finish.
Serving suggestions: Ideal combination with barbequed meat, pasta with red sauce, spicy sausages and cheese.
Serve at: 13-14oC

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