Kir-Yianni Paranga Red

Type: Red dry

Category: PGI Macedonia Origin: Selected vineyards of cooperating vine growers of Northern Greece

Varietal composition: Merlot 50%, Xinomavro 25%, Syrah 25%

Maturation: 8 months in a tank and 1 month reductive aging in the bottle Possibility of aging: 5 years Character: Light and spicy with refreshing acidity and mild tonicity. Simple and everyday, it goes well with pasta, oily and vegetarian, but also grilled meats.

Vinification Pre-fermentative extraction is applied to raw grapes, at a temperature of 12 ° C and in the presence of inert gas, the duration of which ranges from 2 to 5 days depending on the quality of the raw material. The fermentation temperature is 20-22 ° C. The quality of the phenolic maturation of the raw material and especially of the giants is what determines the duration of the stay of the must with the marcs (the more immature the longer the stay is avoided). In order to balance the high acidity of Xinomavro, we seek to increase the oiliness by performing a batonnage of light wine sludge, for the quarter January - March and with a frequency of 2 times a week. The blend does not evolve into oak barrels, only in tanks, but where we aim to reproduce the environment of the barrel through the application of microoxygenations. Malolactic fermentation is performed at 100% of the volume of the mixture. The wine is bottled and calmed in the bottle for 1-2 months.

Organoleptic characteristics The beautiful aromas of red forest fruits and cherries are enriched by subtle notes of rose. The mouth is balanced, round, with soft tannins and an aromatic, fruity aftertaste.