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Vamvakada
Viticulture
Region: Agros, Kato Milos, Krasochoria
Altitude: 900 – 1,200m
Soil: Sandy, volcanic
Method: VSP, ungrafted, handpicked grapes
Vinification
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
Serving
Aromas: Cherry, blackberry, violet, cardamom
Pairing: Legumes, red meat, stews
Temperature: 16 – 18 °C
Ageing Potential: 7 – 10 years
