Kokotos Cabernet Sauvignon
Type: Dry Red
Varietal Composition: 100% Cabernet Sauvignon
Region: PGI Attiki, Stamata, Attica, Greece
Vinification: Attiki at an altitude of 450 metres with sufficient winter rainfall, regular snowfalls and cool, dry summers and grapes are harvested in the first 10 days of September. Grapes are picked by hand in small crates which are then placed in cold storage overnight. Grapes are then de-stemmed and put in the vinificator. Extraction lasts for approximately 6-8 days. Alcoholic fermentation is completed in stainless steel tanks, at a controlled temperature of 17-22°C and lasts for approximately 18 days. Cellaring is three to six months in French oak barrels. Soil is sand and clay, gently sloping. 2-3 year ageing potential.
Suitable for Vegetarians and Vegans
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.