Vinification:
The grapes were vinified with selected yeasts at temperatures between 25-28°C. In order to assure the maximum and best extraction pumping overs of varied intensities as well as horizontally tank were chosen. The wine was aged for 12 months in both new and second hand oak barrels and then stored in bottles for 9 months before being launched on the market.
Characteristics:
The earthy and chewy character of its rich tannins are complemented by the intense taste of plum and blackberry jam.
Suggested with:
Grilled red meat, game and piquant cheese.
Best consumed at a temperature of:
16 - 18° C

We believe that Mandilari is a variety with great potential, after having already completed five years of experimenting with it on this particular vineyard. In the 2007 vintage we achieved extremely low yields, succeeding in vinificating a very concentrated wine with a deep red colour and an excellent structure, which will age for a long time.