- White meats
- Pizza and Mediterranean vegetable dishes
- Chinese, Japanese or other Eastern cuisine
Syrah was harvested on 25th of August and Kotsifali on 28th of August. Each variety is vinificated differently according to Saignee rose method. Native yeasts were used and fermented to completely dryness. It was bottled early January and released in March.
Rose wines are a great choice for Cretan terroir, because our climate helps to produce rose wines well balanced and with a strong personality. Also rose wines pair excellent with Cretan cuisine, where we use a lot of olive oil, fresh vegetables and herbs.
“3.14” is a natural premium rose wine with complexity and a quirkiness something moving away from the standard type. Ideal to serve at vegan and organic restaurants or with vegetable dishes.
80% Kotsifali, 20% Merlot
GRAPE VARIETIES: 80% Kotsifali, 20% Merlot
CATEGORY: Dry, Rose
CLASSIFICATION: P.G.I. Crete
BOTTLE: 750 ml
Delicate aromas of fruits such as cherry, ripe orange.
A subtle taste of powdered anise with hints of fresh cut nectarine.
Saignee Method Rose. Careful grape selection, destemming, transfer of grapes using gravity, without mechanical means, to stainless steel skin contact tank. Skin contact for 24-48 hours for the Kotsifali. Skin contact for 6 -10 hours for the Syrah.
Blending and spontaneous alcoholic fermentation in stainless stell vat, at controlled temperature. Short aging on fine lees.
Mild natural vinification, unfinied.
Pale rose with orange hues.
Dry with an oily mid palate that was balanced by acidity and a tannic grip on the finish.
2 months at our wine cellar