Agiorgitiko, Palivou Estate, Ammos Reserve, Nemea 2010

ammos V.Q.P.R.D NemeaVariety: Agiorgitiko (St.George)Region of Production: Ancient NemeaYears of production: `03, `04, `05, `06

Aging: 18 months in barriques (225 lt), 90% French oak, 10% American oak.

  • Vineyard: Owned
  • Hectares:  8
  • Production: 500 kg/stremma (=0,1 hectare)
  • Harvest: 22/09/2006
  • Alcoholic Title: 14%
  • Sugar: <2gr/lt
  • Acidity: 6,1
  • PH: 3,6
  • Annual production: 29.000 bottles

In the vineyards:
Climate, soil and cultivation methods result to the production of high quality grapes. Planted on light, sandy soil at the slopes of Ancient Nemea valley and at very low yield Agiorgitiko is at its best. The result of all the above is a dark coloured, loose and thick skinned grape with thick tannins and concentrated flavour suitable for making wine for long aging.

Vinification
Three days cold maceration at 8 o C, the grapes stays in the tank with the must for 24 days, traditional red vinification using after-fermentation’s infusion methods, and strict control of temperature. Aging for 18 months in French and American barrels 100% news and then 6 months aging in the bottle.

Comments from the winemaker:
The characteristics of the grape variety Agiorgitiko at the top. Deep, dark and thick colour with intensely fruity nose with cherries, forest fruits and baked raisin in balance with the characters of vanilla, dried fruits and chocolate that comes from the long aging process in the oak barrels. Thick and aggressive tannins that require time to smooth. Undoubtfully a wine that loves bottle and demands aging in cellar to unfold its merits.

Food Suggestions: red meat with spicy sauces and steaks
Best served at a temperature of 16-18oC

It is susceptible of long aging

The best red wine that I tasted in Greece is the pricey Palivou Nemea Terra Leone AMMOS 2004, rich and full bodied with concentrated red plum cherry flavors and a creamy finish”
Kim Marcus, Wine Spectator Magazine (November 2007)

“Chewy, gamey and spicy, this is an agiorgitiko with guts, true to its appellation. As powerful as it feels, its also restrained, its warm fruit wrapped in a ferrous minerality.
Wine & Spirits Magazine (August 2007)