Type: Red Dry, PDO Rapsani
Varietal Composition: Xinomavro (1/3), Krassato (1/3), Stavroto (1/3).
Region: PDO Rapsani zone, SE slopes of Mt Olympus Thessaly, Northern Greece
Soil: Clay loam / Schist-based sub-soil
Winemaking: Handpicked at the end of September – mid October. Traditional fermentation for 8-10 days in open top cement tanks. Ferments are hand plunged twice or even 3 times per day in order to achieve a gentle extraction. Malolactic fermentation.
Maturation: 6 months in French oak barrels 300 Lt (30% new – 70% 2nd and 3rd fill) Ageing: At least 6 months in the bottle before release
Residual sugars (gr/lt): 1.9
Total acidity (gr tartaric acid/ lt): 5.36
Tasting Characteristics: Ruby red color. Aromas of juicy blackberries and plums with elegant notes of spices, leather and licorice. The palate is round and rich with balanced acidity and lingering tannins. Medium to long finish.
Perfect pairing with red and cured meat and cheese.
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”.