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Dry white
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Liqueur
The wine
Honors
Press Corner
XINOMAVRO
Protected Geographical Indication
Macedonia
Dry red
A Xinomavro from selected vineyard plots in Goumenissa, which gives full expression to the vigour and unique character of this emblematic Macedonian variety.
ENJOYMENT
Bright ruby red. Aromas of tomato, ripe wild cherry, red currant, caramelised fig and dried plum, with notes of coffee and spices. Smooth, lively flavour, with solid tannins and a complex finish.
FOOD PAIRING
Perfect with roasted red meats, game, country sausages, sauces with dried fruit, pasta in Bolognese sauce, red Florina peppers, aged kasseri cheese.
SERVING TEMPERATURE | 22-24oC
| VARIETIES | | | Xinomavro |
| REGION | | | Goumenissa |
| AGEING | | | 10+ years |
| HARVEST DATE | | | October |
| ALCOHOL | | | 13% |
| TOTAL ACIDITY | | | 6,2g/l |
| RESIDUAL SUGAR | | | 3,1g/l |
| BOTTLE | | | 750 ml |
| PACKAGING | | | 6 bottles |
The good weather conditions during the winter and spring gave their place to a summer defined by its mildly high temperatures and good levels of sunshine hours. The proper management of the vineyard during a good year with low yields resulted in the production of grapes and, by extension, of wines with an impressive character.
The grapes are harvested late with the aim of producing a fruit rich in phenolic compounds. Maceration lasts for 8-10 weeks and is followed by a maturation period of 12-14 months in a mixture of old and new oak barrels
AWARDS
|
SILVER |
Thessaloniki International Wine & Spirits Competition |
|
SILVER |
TEXSOM International Wine Awards |
XINOMAVRO
| YEAR | MEDAL | COMPETITION | HARVEST |
|---|---|---|---|
| 2017 | SILVER | TEXSOM | 2013 |
| 2017 | SILVER | THESSALONIKI INTERNATIONAL WINE COMPETITION | 2013 |
XINOMAVRO
WINE ASSETS
| Xinomavro_2013_EN_PhotoHighRes.jpg | 1.51 MB | JPEG  |
| Xinomavro_2013_GR_PhotoHighRes.jpg | 1.53 MB | JPEG |
| Xinomavro_2013_ProductProfile_GR.pdf | 609.49 KB | PDF |
| Xinomavro_Label_GR-EN.jpg | 829.4 KB | JPEG |
| Xinomavro_Label_ΕΝ-FR.jpg | 826.89 KB | JPEG |
