Agiorgitiko

Variety: Agiorgitiko (St.George)

Years of production: `97, `98, `99, `00, `01, `03, `04, `05, `06, `07

Region of Production: Ancient Nemea

• Vineyard: Owned
• Hectares:  3,4
• Production: 1000 kg/stremma (=0,1 hectare)
• Harvest: 20/09/2006
• Alcoholic Title: 13,5%
• Sugar: <2gr/lt
• Acidity: 5,7
• PH: 3,48
• Annual production: 70.000 bottles

In the vineyards:
Unjustified this vineyard planted into rocks, could be proud of its fruit. Its position at a poor, full of clay soil, its slope (17%) and its north-east direction give all the elements for an ideal grape for a wine made to age with us. The training of the vines in a way that the grapes are as small as possible, monitoring the maturation and removing the oversized grapes up to the end of spring results to a small intensively dark coloured and thick skinned grape. The selection of this particular vineyard its cultivating techniques and the grapes during vintage contribute detrimentally to a unique and special Nemea.

Vinification
Two days cold maceration and then traditional red vinification using after-fermentation’s infusion methods, and strict control of temperature. Aging for 12 months in French barrels 50% news and 50% second use and then 6 months aging in the bottle.

Comments from the winemaker:
The winemaking process and the long lasting post-ferment maceration is the tool which will make this dense grape become a wine. Following that, this thick, dark coloured with aggressive tannins wine will fill new French oak barrels, maturing for 12-14 months. The forest of origin of the oak, the toasted level and the capacity of the barrels have being carefully selected after long term trials. The process of aging is completed during the bottle maturation in our cellar for further 6-8 months.

Food Suggestions: red meat and poultry with rich sauces
Best served at a temperature of 14-16oC