Semeli Mountain Sun Red

Oenologist: Yiannis Flerianos

Grape Variety: Agiorgitiko 80% | Syrah 20%

Vineyard: Agiorgitiko: Low yielding vineyards on the slopes of Nemea at an altitude of 400-500m. | Syrah: Low yielding vineyards on the slopes of Aigialia at an altitude of 700-800m.

Soil: Agiorgitiko: Sloping lime–stone | Syrah: Sloping clay

Yield: 60 hl/ha

Microclimate: Due to the altitude, low temperatures during the winter and cool summer nights, allow a slow ripening of the grapes for both varieties. That results the production of well-balanced wines.

Harvest: Agiorgitiko: September 15 – 21st | Syrah: August 28 – 30th

Vinification: Grapes are handpicked and transferred to the winery in small plastic bins. They are first chilled in cooling chamber, then destemmed and directed to the tank by gravity. A pre – fermentation maceration, at a temperature of 8-10oC, for up to five days, maximizes flavour extraction. Classic red wine vinification follows at temperature of 22-24oC with a duration of extraction between 7 – 14 days. Malolactic fermentation in the tank. The wine matures in French oak for 6 months and has an aging potential for 3 to 5 years after bottling.

Production: 90.000 bottles

First vintage: 2003

Alcohol: 13.6% vol

Density: 0,9915

Acidity: 5.6 g/l expressed as tartaric acid

pH: 3.54

Residual sugar: 2.1 g/l

Tasting notes: Vibrant ruby-violet color. Rich aromatic bouquet combining fresh cherry, plum, lively raspberry and blackberry fruits with a touch of spice on the nose. Balanced palate with round and velvety texture. Noble tannins and long aftertaste.

Serving suggestions: An ideal companion to pasta cooked with tomato sauce, grilled red meat and varieties of cold cuts and hard cheeses. It can be enjoyed with many Mediterranean dishes.

Serve at: 14-15oC

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