Protected Geographical Indication (PGI) Mount Athos
Red dry wine
Cabernet Sauvignon 80%, Limnio 20% / Product of Organic Farming
Deep ruby red color with great intensity. Bold aromas of small dark fruits, spices and vanilla on the nose. Dry palate, with well-structured tannins and a full body. Complex aromas of ageing, coffee and bitter chocolate accompany the fruity and spicy character. Aftertaste is long, complex and impressive.
Alcohol by volume (%) 13.8 Total acidity (gr tartaric acid/lt) 5.55 Residual sugars (gr/lt) 2.9 pH 3.3
Awards & Scores
BERLINER WEIN TROPHY (Summer Tasting) 2018 – Gold
MUNDUS VINI (Summer Tasting) 2018 – Silver
The vineyard Location
Metohi Chromitsa, St. Panteleimon Monastery, Mount Athos
Total area: 4 ha Cabernet Sauvignon / up to 50 years old vines 1 ha Limnio / up to 15 years old vines Certified organic farming / low yield
Altitude: 220 – 250 meters
Pruning method: Royat (double sided)
Planting method: Linear
The grapes are handpicked and sorted on a conveyor belt before crush. Two-days pre-fermentation cold soak at 8-10°C. Alcoholic fermentation for a period of 15-20 days at controlled temperatures of no more than 25°C. Traditional red vinification in open oak vats (50 hl); this traditional “Mount Athos Vinification Technique” supplies the grape must with enough oxygen for fermentation and imparts a rich aroma and smooth taste that is enhanced by ageing. Malolactic fermentation in open oak vats. The final blend is made five months after harvest and the last racking takes place about six months later. The wine is filtered very lightly.
16 months in oak barrels 300Lt Barrels: 100% French oak (50% first fill – 50% 2nd and 3rd fill) Further ageing in bottle for at least 12 months before release