Semeli Mountain Sun Red
Oenologist: Leonidas Nassiakos
Grape Varieties: Agiorgitiko 80% and 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: Sloping lime – stone for Agiorgitiko and sloping clay for Syrah
Yield: 60 hl/ha
Microclimate: 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.
Harvest: Agiorgitiko: 13th to 19th September Syrah: 27-28th September
Vinification: 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.
Acidity: 5.3 g/l expressed as tartaric acid
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