Semeli Mountain Sun Red

Oenologist: Leonidas Nassiakos

Grape Varieties
: Agiorgitiko 80% and Syrah 20%

: 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

: Sloping lime – stone for Agiorgitiko and sloping clay for Syrah

: 60 hl/ha

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

: Agiorgitiko: 13th to 19th September Syrah: 27-28th September

: Grapes are handpicked and transferred to the winery. After strict selection of the grapes, they are first chilled and then cold soaked for up to five days, at a temperature of 8-10oC before fermentation, to maximize flavour extraction. Classic red wine vinification follows at temperature of 23-25oC. The wine is matured in French oak casks for 6 months and has an aging potential for 3 to 5 years after bottling.

Average Production: 130,000 bottles

First produced: 2003

Alcohol: 13,5% vol.
Density: 0,9920
Acidity: 5.3 g/l expressed as tartaric acid
pH: 3,48
Residual sugar: 2,1 g/l

Tasting notes: Vibrant ruby-violet colour. Rich aromatic bouquet combining fresh cherry, 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: It accompanies dishes cooked with tomato sauce, pasta, poultry and grilled red meat with vegetables.

Serve at: 14-15oC

Farming Practices: Sustainable

Tech Sheet
Bottle Shot

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