Vintage Year : 2011
 
Composition
65% Cabernet Sauvignon Grapes, 25% Merlot Grapes, 5% Cabernet Franc Grapes, 5% Petit Verdot Grapes 
 
Production process
The Merlot and Cabernet Sauvignon grapes arrived to the winery early in the morning following a mechanical harvest. After being gently crushed, the two varieties are being fermented together for seven days at a temperature of 28℃ while using different pump-over regimes for the purpose of flavor, aroma and color extraction.
Upon completion of the alcoholic fermentation the wine is pressed and the skin-free wine is then transferred into an insulated, chilled stainless-steel tank for malolactic fermentation in order to stabilize and soften the wine.
The cabernet Franc and Petit Verdot grapes harvested later undergo a similar process. 
Following the composition of the blend by the winery taster’s panel, the wine is the transferred into French oak barrels for 8 months of aging, the wine is then bottled and matures for additional 3 months.
 
Origin
The Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdo grapes were harvested from the Samaria Mountains at a height of 700m above sea level. 
 
Wine Analysis
Alcohol : 13.5 %, Sugar : Dry, pH : 3.6 
 
[TPR 0005]