Type: Dry Red
Varietal Composition: 65% Syrah 35% Mavroudi
Region: PDO Rapsani zone, SE slopes of Mt Olympus Thessaly, Northern Greece
Soil: Clay loam / Schist-based sub-soil
Winemaking: Skin maceration at low temperature (10-12°C) for 48 hours. Fermentation in stainless steel tank at 22°C for 12 days. Malolactic fermentation in the tank.
Maturation: 10 months in 300Lt oak.
Barrels: 95% French oak (50% new and 50% second and third fill) and 5% American oak (all new)
Tasting Characteristics: Deep ruby red color. Rich aromatic bouquet of wild berries, ripe dark cherries and spicy notes. The nose is intense and complex. On the palate chewy and textured tannins. Full-body with remarkable balance and a velvety finish.
Residual sugars (gr/lt): 3.4
Total acidity (gr tartaric acid/ lt): 4.84
The Tsantali family has been cultivating vineyards, making wines and distilling ouzo and tsipouro since 1890.
Evangelos Tsantalis, second generation winemaker and one of the most charismatic figures in the Greek winemaking history, has rendered the local family business into a rapidly developing brand name, always at the forefront of innovation.
The vineyard has always been the core of the Tsantali philosophy. The rejuvenation of some of the most exquisite vineyards in Northern Greece like Mount Athos, Rapsani, Halkidiki and Maronia, is attributed to the family’s vision; thanks to the Tsantali’s dedication and strategic investment, today outstanding traditions are safely kept, biodiversity and native grapes are preserved and incentive has been given to younger vine growers and winemakers.
This long-standing heritage is carried on today by the third and fourth Tsantali generation. The goal remains a solid blend of deep respect for the identity of the vineyard, emphasis on quality and sustainable development, commitment to insightful entrepreneurship, and a seductive storytelling inspired by the “sense of place”.