Fermentation.... Following the classical red vinification. There is a common vinification of Kotsifali and Syrah. Additionally, there is a late-separate-vinification of Mourvedre. The maceration of the grape skins with the must last 12-16 days. The alcoholic fermentation is temperature controlled and it is done at 23oC .Then follows a maturation process in French oak barrels which lasts 8 months. Total acidity.....6.10 Wine Tasting.... Tasting the wine is deeply and very dark ruby colored, with a violet rim that indicates its youth. There is a light vegetal and earthy expression of the aroma coming from the Kotsifali variety, to which is added a whiff of black, Corinth raisins and some non-sweet raisins cake. The wine is rich and powerful in the mouth, it possesses very powerful and somehow sharp tannins, an almost electrifying acidity and a satisfying expression of peppery fruit. A quite long peppery aftertaste to give total satisfaction and enjoyment to the palate. It is a full, rich, fruity and concentrated wine Matches with.... red meats, mostly cooked in thick sauces and garnished with vegetables, grilled meat, pasta with ragu of various meats (rabbit, guinea fowl, beef hare, vison, buffalo, wild boar can be used), pork knuckle in a sauce and served with mashed potatoes or linguine, meats in a mushroom or chestnuts sauce. It is superb and matches perfectly with Cypriot “seftalies” (pork ground meat with parsley and spice, wrapped in a crepine).