Greece, - No subregion
Agiorgitiko, Syrah, Moschofilero
Alcohol
12.5%
Analytical data
dry
{0} g/l acidity
Vinification
Each variety contributes with 1/3 to the wine. The Syrah ages on its fine lees in stainless steel tanks, the Agiorgitiko in Acacia barrels and the Mavrofilero in egg shaped amphoras with skin contact for 4 months. Peplo. A detail, that gave the name to the wine. The skin of the Mavrofilero is contained in a fabric within the amphora to allow a better control during the extraction process. At the end of its maturation the fabric helps us to make the separation of the young wine from the skins. All vineyards are above 600m of altitude.
Maturation
The Agiorgitiko matured in acacia wood whereas the Syrah in stainless steel. Long extraction and fermentation for the Mavrofilero in the amphoras.
