- Yellow cheeses
For vintage 2018 we had two different dates of harvest for the same grape variety Kotsifali. First we harvested the East part of the vineyard at 11,5 % and then after 10 days we harvested the West part. We left the grapes to mature till 13,5 %. We vinificate each part differently and we blend the two blocks of the vineyard at the end of the fermentation.
This is an old method used from our ancestors for Kotsifali grape.
As a result, “3.14”, comes loaded with ripe fruits, ripe cherry and earthy Cretan herbal tones to dominate the nose. On the palate the silk texture, soaring acid and laid-back tannins consider “3.14” to be a pleasant natural wine with low alcohol to enjoy it from 160C.
Decanting is suggested. Ideal to serve it as a glass of wine at restaurants and wine bars. An aromatic red wine, rounded with just 12 % alc.
GRAPE VARIETIES: 100% Kotsifali
CATEGORY: Red, Dry
CLASSIFICATION: P.G.I. Crete
BOTTLE: 750 ml
It has a very complex and concentrated nose.
It reveals aromas of red fruit, spices with hints of herbs.
Careful grape selection, destemming, transfer of grapes using gravity, without mechanical means, to stainless steel fermentation tank. Spontaneous alcoholic fermentation in the presence of grape marc at a controlled temperature. Post-fermentation maceration with grape marc. The marc is separated from the wine, which is then moved to the storage tank.
No sulphur dioxide was added or used at any stage of vinification. Mild natural vinification, unfiltered.
Deep ruby color.
It has a medium structure body, with elegant tannin and pleasant aftertaste.
6 months at our winery cellar