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Kokotos Rose Merlot-Cabernet Sauvignon

Grapes grown on the Attica hillsides at 450m allowing real elegance and delicacy in a co-fermented rosé, produced from cooled hand picked grapes, cold macerated for 3 hours, then fermented and left in tank with the lees stirred for 6 months to add complexity. Lovely pale blush salmon colour, hints of mineral spice and fraises de bois. Intense plum and strawberry fruit with glimpses of blackcurrant leaf. Lovely plump soft fruity style with plenty of acidity to balance.
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As low as £13.50 Regular Price £18.00
Grapes grown on the Attica hillsides at 450m allowing real elegance and delicacy in a co-fermented rosé, produced from cooled hand picked grapes, cold macerated for 3 hours, then fermented and left in tank with the lees stirred for 6 months to add complexity. Lovely pale blush salmon colour, hints of mineral spice and fraises de bois. Intense plum and strawberry fruit with glimpses of blackcurrant leaf. Lovely plump soft fruity style with plenty of acidity to balance.

Kokotos Estate, Stamata, Attica

In the late 1970s, the Kokotos family decided to abandon city life and settle near the village of Stamata, to be closer to nature. On the northern slopes of Mount Pendeli, where in ancient times Dionysus, the god of wine, was worshipped, Anne and George Kokotos created a vineyard, planting their first vines in 1980. In the estate’s organic vineyards, both international and indigenous varieties are cultivated with care. The aim is to produce fine wines in which each grape reaches the fullest expression of its varietal characteristics. The vineyards are planted on slopes at an altitude of 450 metres in sandy-clay soils over limestone and slate. It is of moderate fertility, but rich in trace elements which contribute to the production of aromatic, full-bodied wines with good structure and the ability to age well. The climate is Mediterranean, without excessive heat, thanks to the altitude and the cooling effect of the prevailing north and north-easterly winds. The good soil drainage, combined with abundant sunshine and a favourable microclimate, ensure early ripening and excellent maturity of quality grapes with a good balance of sugars, acidity, and aromatics.

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