Rapsani Tsantali (750mL) – Dry Red Wine
Rapsani, one of the oldest PDO regions in Greece nestled in the southeastern slopes of Mount Olympus, is the home of a long-standing winemaking tradition.
This ruby red wine is made by the co-vinification of 3 indigenous red varieties -Xinomavro, Krassato and Stavroto- matured for 6 months in French oak and cellared before release.
Fruit-forward with notes of olive paste, tomato, spices and vanilla. Vibrant palate with velvety texture leads to a lingering finish. Fantastic value and introduction to a stunning terroir.
Winemaking: All the grapes –at their best average ripeness level- are co-vinificated. Fermentation at 28-30°C for a period of 8 to 10 days. Malolactic fermentation.
Maturation: 6 months in 300L. French oak barrels (30% new – 70% 2nd and 3rd fill)
Ageing: At least 6 months in the bottle before release
Tasting Note: A ruby red in color wine that combines aromas of dried cherry and raspberry with olive paste, tomato and a whiff of spices and vanilla. Elegant, velvet-textured yet vibrant palate with a lingering mellow finish.