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Anagennisis
Viticulture
Region: Pelendri, Kato Milos
Altitude: 1,000 – 1,200m
Soil: Sandy, igneous
Method: VSP, ungrafted, handpicked grapes
Vinification
Composition: Yiannoudin, Vamvakada, Mavro
Method: 12 days skin contact, yeast selection, fermentation in sealed oak barrels, regular punch downs
Maturation: 12 Months, French & American oak
Production: 600 bottles
Serving
Aromas: Plum, leather, eucalyptus
Pairing: Red meat, game, stews
Temperature: 16 – 18 °C
Ageing Potential: 10+ years
