MIKROS VORIAS- Red
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VARIETY: |
Merlot and Cabernet Sauvignon in the usual rate 60%-40%. |
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CULTIVATION AREA: |
The slopes of Aigion at an altitude of 400-750 meters. Main vineyards for Merlot: Greka – Ziria. Main vineyards for Cabernet Sauvignon: Arachova – Ziria. |
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HARVEST – VINIFICATION: |
The grapes are harvested during the second ten days of September, after systematic monitoring of their maturation course. They are collected in crates and come to the winery on the same day. After a light crushing and de-stemming, the grapes are carried to the vinification tanks. The overall contact with the grape marcs do not exceed 6 days in a temperature up to 20°C. After that, the fermentation continues at 17±1°C. When the alcoholic and the malolactic fermentations are over, they stay during one month together with the thin lees and then the wine is lightly clarified, filtered and bottled. Micro oxygenation is a very important process, during which minor quantities of oxygen act on the maturation of the new wine. |
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ORGANOLEPTIC FEATURES: |
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Mikros Vorias-Merlot/Cabernet Sauvignon is a modern, fresh wine with a strong fruity character. Deep red colour with tones of violet that impresses at first sight. The typical aromas of the two varieties are intense in the nose (green pepper, red fruits and especially strawberry, red blossoms) and they are sweetened by the influence of the malolactic fermentation aromas (chestnut, fresh cream, caramel). Rich in the mouth with sweet and pleasant tannins. Long, aromatic aftertaste. |
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FOOD AND WINE PAIRING: |
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A vivid and fresh wine like Mikors Vorias-Merlot/Cabernet Sauvignon goes par excellence with roast meat. It sublimely accompanies feathered game. Moderately strong cheeses, pasta with soft red and chilly sauces, as well as oil-cooked dishes of the Greek cuisine. Served at 14°C-16°C.
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