Naousa Reserve

Location: The appellation area of Naousa is the most famous red wine region of Makedonia and one of the most beautiful Greek vineyards.

Varietal composition: 100% Xinomavro

Soil: Deep sandy-clay with average water permeability, rich in magnesium.

Sub-soil: Calcareous

Harvest: End of September until beginning of October

Classification: Naousa Protected Designation of Origin

Vinification techniques: Hand harvested fruit is fermented in two ways: 40% in small open fermentors in order to be hand plunged four times daily until dry and 60% in stainless steal tanks. When the fermentation When the fermentation process becomes active, the temperature inside is maintained at 28ο C, in order to encourage longer vattings and finishes at about 30ο C.

Ageing: Once the fermentation has completed the wine is pressed off to a mixture of new (10%) and mature French oak barriques (90% first, second and third hand) where it undergoes malolactic fermentation. The wine is matured in oak for 12 months. Richly textured, intensely concentrated and packed with fruit sweetness, Naousa Reserve regardless of the vintage requires medium to long-term cellaring.

Character: Lovely mature burgundy colour. A delicious hint of black olives on a fruit-driven nose. Soft and mature fruit in the mid palate. Well-rounded tannins take all these flavours through to an excellent fruit-driven finish of great length where flavours of dried dates abound.

Serving suggestions: Its robust and rich taste gives it the potential to match with rich foods, making them more palatable. It has an excellent gustative affinity with anything containing tomato, from a simple meat in tomato sauce, a stew such as “kokkinisto”, to even oven-baked fish in tomato sauce.

Serving temperature: Best served at 19 oC.