Βαμβακάδα

Αμπελουργία

Region:   Agros, Kato Milos, Krasochoria
Altitude:   900 – 1,200m
Soil:   Sandy, volcanic
Method:   VSP, ungrafted, handpicked grapes

Οινοποίηση

Composition:   Vamvakada
Method:   Cold soak, 15 days skin contact, yeast selection, regular pump overs and punch-downs
Maturation:   12-14 Months, French & American oak
Production:   3,000 bottles

Σερβίρισμα

Aromas:   Cherry, blackberry, violet, cardamom
Pairing:   Legumes, red meat, stews
Temperature: 16 – 18 °C
Ageing Potential: 7 – 10 years

Commendations

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