Tasting notes

Colour: light ruby.
Nose: intense aromas of raspberry and strawberry juice, underlined by a touch of white pepper.
Taste: fresh, elegant, sweet taste with notes of pomegranate and pepper lingering into a sweet and sour finish.

Vinification

The grapes are hand-picked at the optimum of their ripeness in September, early November. After fine de-stemming and crushing, fermentation is followed by temperature controlled fermentation (23-28°C) in stainless steel tanks. The wine is fermented using cultured yeast strains. The management of the skin and cap is carried out by removal and remounting. After 5-7 days of fermentation, when the desired level of residual sugar is usually reached, the fermentation is stopped by cooling to preserve the natural sweetness and freshness of the wine. The wine is then kept cold at around 0°C until bottling.

Food

Wine Alexandrouli suits with desserts, fruit cakes, spicy and soft cheeses.
Temperature: 12-14 °C.