P.G.I. Peloponnese
Asyrtiko, Agiorgitiko
Two Greek varieties, four different winemaking methods.
Asyrtiko ferments in new 400-liter oak barrels and 250-liter ceramic amphorae together with its skins for four months. Agiorgitiko matures on its lees in stainless steel tanks and in modern egg-shaped concrete tanks (Concrete Egg) for four months. The result is a gastronomic rosé with a rich flavor and aroma, complex and unique. The color is bright, fine, and soft coral. The nose is dominated by red fruits, cherry, strawberry, a hint of lemon, citrus, grapefruit, white flowers, honey, a little violet, and a hint of minerality. The palate is full of nerve and acidity, oily, cool, complex, multi-layered, while the aromas on the palate faithfully follow those on the nose, with the dominant presence of sweet lemon and citrus fruits. The aftertaste is long and complex.
FOOD PAIRING: orzo pasta casserole (yuvetsi), traditional Greek dishes, pasta with red sauces, poultry
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