Nikolou ´´mandilaria´´ rosevin
Mandilaria Rose
Category: PGI Attiki.
Location: From a young vineyard at the foothills of Hymettus in the region of Koropi. It is found at an altitude of 600 meters.
Variety: Mandilaria 100%
Winemaking : Harvesting by hand in stacks, destemming and extraction for 2 hours. Static settling, of the free-flowing must, and alcoholic fermentation at controlled temperature with selected yeasts. The wine stays 2 months in stainless tanks on the lees and 1 month in new barrels of oak and acacia for micro oxidation.
Alcohol : 12,5% vol
Organoleptic characteristics: Bright red color as a characteristic of the variety's dyeing ability. Herbal aromas, from Hymettus terroir, which are framed by red fruits (such as strawberry and raspberry). Slightly tannic with soft acidity.
Mandilaria Rose
Category: PGI Attiki.
Location: From a young vineyard at the foothills of Hymettus in the region of Koropi. It is found at an altitude of 600 meters.
Variety: Mandilaria 100%
Winemaking : Harvesting by hand in stacks, destemming and extraction for 2 hours. Static settling, of the free-flowing must, and alcoholic fermentation at controlled temperature with selected yeasts. The wine stays 2 months in stainless tanks on the lees and 1 month in new barrels of oak and acacia for micro oxidation.
Alcohol : 12,5% vol
Organoleptic characteristics: Bright red color as a characteristic of the variety's dyeing ability. Herbal aromas, from Hymettus terroir, which are framed by red fruits (such as strawberry and raspberry). Slightly tannic with soft acidity.
Mandilaria Rose
Category: PGI Attiki.
Location: From a young vineyard at the foothills of Hymettus in the region of Koropi. It is found at an altitude of 600 meters.
Variety: Mandilaria 100%
Winemaking : Harvesting by hand in stacks, destemming and extraction for 2 hours. Static settling, of the free-flowing must, and alcoholic fermentation at controlled temperature with selected yeasts. The wine stays 2 months in stainless tanks on the lees and 1 month in new barrels of oak and acacia for micro oxidation.
Alcohol : 12,5% vol
Organoleptic characteristics: Bright red color as a characteristic of the variety's dyeing ability. Herbal aromas, from Hymettus terroir, which are framed by red fruits (such as strawberry and raspberry). Slightly tannic with soft acidity.