Semeli Feast Red

Wine maker: Yiannis Flerianos

Grape Varieties: Agiorgitiko 90% and Cabernet Sauvignon 10%

Vineyards: Selected vineyards from the slopes of Nemea and Aigialia 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 ripening for both varieties, making well balanced wines.

Harvest: Agiorgitiko: September 22-27th, CS: September 7th

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: 130.000 bottles
First Vintage: 2010
Alcohol: 13.45% vol.
Density: 0,9910
Acidity: 5.2 g/l. expressed as tartaric acid
PH: 3,58
Residual sugar: 1,6g/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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