Semeli Feast Red

Oenologist: Leonidas Nasiakos

Grape Varieties: Agiorgitiko of Nemea 90%, Cabernet Sauvignon 10%

Vineyard: Selected vineyards from the slopes of Nemea region at 350-450 m and semi-mountainous area of Trifylia respectively.

Soil: Clay

Yield: 90 hl/ha

Microclimate: The altitude with harsh winters and cool summer nights for Agiorgitiko, mild winter and cooling summer sea breezes for Cabernet sauvignon, allow good ripening of both varieties, making well balanced wines.

Harvest: Agiorgitiko 20th to 22nd September and Cabernet Sauvignon 15th September

Vinification: Grapes are handpicked and transported in small baskets. Classic red wine vinification at temperatures of 23-24o C, with 8 days of maceration. Can be aged for 2 to 3 years.

Average Production: 85,000 bottles

First produced: 2010
Alcohol: 12,8% vol.
Density: 0,9920
Acidity: 4,7 g/l. expressed as tartaric acid
PH: 3,55
Residual sugar: 2,1g/l.

Tasting notes: Bright, youthful, ruby red in colour. Intense on the nose, with plums, cherries, blackberries and herbs undertones. Well balanced mouth with freshness, medium body and velvety tannins.

Serving suggestions: Serve with red juicy meat, pasta with red sauce and deli meats. Serve at: 14 o C

Vineyard Characheristics
Location: PELOPONNESE
Elevation: 350 – 450m ALTITUDE
Soil Type: CLAY
Age of wines: FIRST PRODUCED 2010
Label Barcode: 5201299505527

Farming Practices: Sustainable

DONWLOADS
Tech Sheet
Bottle Shot