A classic vine variety of Burgundy that took refuge on the slopes of Mount Parnassus! Difficult to cultivate, demanding small acreage yields to produce quality wines, as well as difficult in the winemaking that demands precision in the winemaking pattern followed in order to produce a wine of high standards. It is aged in brand new French oak barrels for 10 to 14 months.
Protected Geographical Indication Parnassus
100% Pinot Noir
After the grapes are harvested, they are carefully destemmed, then in the absence of a grape mill the grape pulp is led to a stainless steel tank where pre-fermentation extraction is applied at 10°C in a converting environment for 3 days.
Yeasts are then added, and the alcoholic fermentation takes place at increasingly graded temperatures. Before the end of the fermentation, the marcs are withdrawn to avoid the unpleasant tannins from the grape seeds.
Fermentation continues to the very end, with a temperature release (27-28°C) and then mycological fermentation follows inside stainless steel tanks. At the end of the mycological fermentation, the wine matures in French oak barrels for 10 months with periodic stirring of its wine sediments. It is not filtered before the bottling phase.
Central Greece. The grapes to produce Pinot noir come from the unified privately owned vineyard estate of Anamero measuring 1 hectare at an altitude of 400 meters.
Clayey soil with a steep slope of the ground that allows for excellent drainage.
It has a soft red colour, characteristic of the variety, accompanied by strong aromas of red fruits, vanilla, strawberry, and red berries. Barrel notes, and Pinot aromatic compounds make their appearance better felt after extensive aeration.
Fully bodied, with dry tannins, densely fruity and highly acid as well as possessing a long-lasting aftertaste. It matures for 10 months in French oak barrels and stays for 1 year in the bottle before being marketed.
Enjoy it with large grilled poultry, grilled red meats with complex and fatty flavors, game, and fatty cheeses.
It is served at 16-18ºC.