Xinomavro

The image of the windmill and our name VEGORITIS highlight a special microclimate. They show us the beneficial participation of the wind that flows from the volume of Kaimaktsalan towards Lake Vegoritis.

A representative Xinomavro from Amyntaio with an explosion of dried tomato and red pepper aromas and a rare complexity in the mouth.

We apply cryoextraction to the entire quantity for 3 to 4 days and then raise the temperature to start fermentation. The aim of this technique is to favor the passage of as many precursor aromatic compounds, anthocyans and pigments as possible from the skin of the rail to the must. Then, the wine ferments in stainless steel tanks for 3 months, before going into 500 and 225 liter oak barrels for 12-14 months. Finally, it remains for 8-12 more months in the bottle before being released on the market.

Drink it at 15 – 18 °C or let it age comfortably for up to 12 years.

It would accompany very pleasantly winter dishes such as wild boar with pasta, wild mushroom risotto, eggplant stuffed with minced meat, filets quenched in wine and of course Asian meats marinated in soy.