"Chiotiko"

Dry red

P.G.I. Chios

Chiotiko krassero 100%

250 - 350 meters

September 20-30

800 kilos

The grapes are spread under the sun for a week. Fermentation with the marcs remaining in the tank for about twenty days. The pressure process follows. Νo add of oenological material (e.g. Enzymes, yeasts) during vinification, no cooling and filtration procedures applied during stabilization.

Matures for 18 - 24 months, in naturally wet and cold cellar in oak barrels.

Meats with spicy red sauces, mature yellow cheeses, pasta pastes with aromatic sauces.

16^ο – 18^ο C

This is the authentic version of the local Chian variety, from old vineyards. Particularly intense mouth, complex volume, full body and purple color.