Syrah Kotsifali 2006 Aged.

Local Dry Red Wine from Heraklion made by Biologically Grown Grapes.

Harvest 2006.

50% Syrah, 40% Kotsifali.

Alcohol Title: 14,3% v/v.

Vinification:
Extract of the two varieties for 9 days, fermentation at 24 –27° C, maturing for 12 months in new, French (75%) and American (25%) oak barrels (remains sur lies for 6 months).

Organic features:
It is known for its deep ruby colour and the aroma of matured red fruits set against light and dark coffee herbs which harmoniously blend together with the vanilla of the oak barrel. Rich and juicy in taste with ‘mature and soft’ tannins and a long-lasting aftertaste.

Can be kept to age.
Served at 17˚-18˚ C.

Kitchen: Enjoy it with hunt and red meat with aromatic, sweet dressings and mature cheeses.