Kokotos Estate Cabernet Sauvignon-Merlot

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Type: Dry Red
Classification: Protected Geographical Indication Attiki
Grape Varieties: Cabernet Sauvignon 90% – Merlot 10%
Production: 7000 bottles
Vineyards: Kokotos Estate vineyards in Stamata, Attiki at an altitude of 450 metres
Soil: Sand and clay, gently sloping
Microclimate: Sufficient winter rainfall and cool, dry summers
Harvest: First 15 days of September
Vinification: Grapes are handpicked and transported in small crates which are placed in cold storage for 20 hours. Grapes are then de-stemmed, a percentage are crushed and the pulp is transferred to a stainless steel fermentor. Cold maceration for two days, alcoholic fermentation at controlled temperatures 25-28C, temperature being allowed to rise gradually as the fermentation proceeds. After a maceration period of approximately 12 days and following the completion of the alcoholic fermentation the wine is transferred to French oak barrels.
Ageing: 23 months in French oak barrels. The wine is then bottled without any further treatment and is further aged in bottle for at least 6 months.
Ageing Potential: 10-15 years
Tasting Notes: Intense deep red colour with ruby highlights. Dense, complex bouquet with aromas of red fruits, prunes, tobacco, spices, cedar, green peppers and dark chocolate. Generous and robust mouth with well structured tannins, excellent balance and a fruity aftertaste.
Food Pairing: Accompanies rich meat dishes, game and ripe cheeses. Serve at 18-20C
Alcohol: 13% vol
Total Acidity: 5,9 g/L, as tartaric acid
Volatile Acidity: 0,49 g/L
pH: 3,20
Residual Sugar: 1,9 g/L
Free/Total SO2: 28/89 ppm