Cava Boutari Red

Category : Naoussa PGE

Varietal composition : Xinomavro, Cabernet Sauvignon, Merlot & Syrah

Appearance : Deep red color with purple highlights

Aroma : a rich bouquet of aging, where we can distinguish aromas of dried fruit, plum and fig, and forest fruit jam. Sweet spices coexist with vanilla

Taste : Rich taste, excellent balance, complexity and long lasting aftertaste, intense acidity combined with rich dishes

Taste balance : Red and white cooked meats, such as pork with plums and rooster wine. Yellow and white fatty cheeses, such as parmesan and manouri. Gorgonzola is a challenge

Temperature : 16-18. C

Classic red vinification: Wine searches are divided. C student small students to cool down create a colorful scented color. Alcoholic fermentation is required in stainless steel shavings in women 18 - 28 C and the juice remains in question with the tampons 6 - 7 days until they receive the time-honored color and information on tannin information. Taking from the selective fermentation by sugar distinctions the mechanical fermentation that is necessary for the selection of the acidity and the use of the different from the reservation.

The wines mature for 12 months in oak barrels of French origin while merlot and syrah mature in American barrels for 12 months. The wines are blended after the barrels are out, where they mature for another 24 months before being released for consumption.