- Domaine Gioulis
- P.G.I. Korinthos
- For about 20 months in steel tanks to keep the flavors fresh
- Analytical Data:
- Alcohol 12 % by Vol. · Res. Sugar 2,2 gr/lt · Acidity: 6,6 gr/lt
- Serve at:
- 1-85554 00093-2
- Made With Organic Grapes , Vegan and Gluten Free , Non-GMO Project Verified , Red ,
The Agiorgitiko vineyard is located in Klimenti village which is neighboring with Nemea P.D.O., the largest red appellation of Greece, home of the Agiorgitiko grape. The vineyard has a south-west orientation and the altitude of 800 metres.
The Cabernet Sauvignon vineyard is located on the slopes opposite of the village of Klimenti. It has a northeast orientation and an altitude of 850 metres.
Traditional red wine vinification; separately for each variety. Then the alcoholic fermentation takes place and the Cabernet Sauvignon ages for 6 months in French oak casks. The blending of the varieties takes place after the fermentation.
Calcareous clay soil.
- Training system:
Normal classical two sided royat (2,40x1), allowing optimal sun and air permeation
- Tasting Notes:
Red ruby color with violet hues. The nose has aromas of mature blackberries, raspberries and sweet spices. The palate has a well balanced acidity and a medium plus body; fragrant of fresh blackcurrant – blackberry fruit, red pepper and hints of black chocolate.
"The red SOFOS has a deep ruby colour with aromas of plum, sour cherry and hints of truffle and oak. In the palate we found medium plus acidity, soft tannins and a great complexity of flavours such as dried plum, raisin and notes of wet leaves and tobacco. It is a quality red wine which is ready to drink but also with a good potential of ageing. It combines the spicy and fruity aromas of the indigenous Agiorgitiko with the structure and the complexity of the famous Cabernet Sauvignon."Konstantinos Lazarakis
- Enjoy with:
Roasted beef, duck or a spicy pasta dishes
DIO - Certification & Inspection Organisation of Organic Products
Sunset Magazine International Wine Competition
2010 Sofos Red – GOLD Medal Winner
Tasting Panel Magazine & the Somm Journal