Wines
Skouras
Megas Oenos, Red
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Varietal composition: Aghiorgitiko 80%(*) and Cabernet Sauvignon 20%(**)
Category: Vin de Pays de Peloponnese
Alcohol by Volume: 12,4% Vol.
Volatile Acidity: 0,6 gr./lt. (as acetic acid)
Total Acidity: 5,6 gr./lt. (as tartaric acid)
PH: 3.55
Reducing Sugar: less than 2 gr./lt.
Total Sulphur Dioxide: 67 mg/lt.
Free Sulphur Dioxide: 25 mg/lt.
Vinification: classic red wine vinification, stemmer crusher, 14 days skin contact, low pressure alcoholic and malolastic fermentation, ageing in new Alliers barrels for 18 months followed by 6 months bottle ageing.
Organoleptic Analysis: The epitome of finesse. Deep purple Cherries and suave smokiness. Rich on the palate with a long luscious flavour and cabernet's bite on the finish. A full-of-a-class classic.
(*) Aghiorgitiko (Saint George), cultivated in the region of Nemea in stony soil and at an altitude of 650m.
(**) Cabernet Sauvignon, cultivated in the Peloponnese.
Red Nemea Aghiorgitiko(St. George)
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Varietal composition: Aghiorgitiko(St. George) (*)
Category: Appellation of Origin Nemea Of High Quality
Alcohol by Volume: 12,2% Vol.
Volatile Acidity: 0,46 gr./lt. (as acetic acid)
Total Acidity: 5,4 gr./lt. (as tartaric acid)
PH: 3.5
Reducing Sugar: 1,2 gr./lt.
Total Sulphur Dioxide: 55 mg/lt.
Free Sulphur Dioxide: 24 mg/lt.
Vinification: Classic red wine vinification, stemmer crusher, 10 days skin contact, low pressure alcoholic and malolactic fermentation, ageing in used Alliers barrels for 12 months, followed by a 6 months bottle ageing.
Organoleptic Analysis: Deep red color, hints of sweet oak on the nose. Rich damson, mid palate. Hard-edged tannins, frank and intense.
(*) Aghiorgitiko of the Nemea V.Q.P.R.D. zone is cultivated in clay-sandy soils at an altitude of 500-600 m.
Dry White Moschofilero
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Varietal composition: 100% Moschofilero
Category: Vin de Pays de Arcadie
Alcohol by Volume: 12,1% Vol.
Volatile Acidity: 0,3 gr./lt. (as acetic acid)
Total Acidity: 6,3 gr./lt. (as tartaric acid)
PH: 3
Reducing Sugar: 1,5 gr./lt.
Total Sulphur Dioxide: 116 mg/lt.
Free Sulphur Dioxide: 39 mg/lt.
Vinification: Classic white wine vinification, stemmer crusher, low pressure-pneumatic presses, and fermentation under controlled low temperature at 16 oC.
Organoleptic Analysis: Light white color, floral and spicy nose, pleasant structure, beautiful acidity, certainly a sea food wine.
White Roditis-Moshofilero
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Varietal composition: Roditis(*) and Moshofilero(**)
Category: Vin de Pays de Peloponnese
Alcohol by Volume: 12,2% Vol.
Volatile Acidity: 0,30 gr./lt. (as acetic acid)
Total Acidity: 5,7 gr./lt. (as tartaric acid)
PH: 3.05
Reducing Sugar: 2 gr./lt.
Total Sulphur Dioxide: 125 mg/lt.
Free Sulphur Dioxide: 38 mg/lt.
Vinification: classic white wine vinification, steamer crusher, low pressure-pneumatic presses, selected yeast and fermentation under controlled low temperature.
Organoleptic Analysis: Pale-green. Floral and fruity bouquet. Spicy edge and peach flavour. Fresh, delicious, light.
(*) Roditis cultivated in the mountainous Argolida area, rocky clay soil.
(**) Moshofilero in sandy clay soils in the V.Q.P.R.D. region of Mantinia.
Red Aghiorgitiko(St. George)-Cabernet Sauvignon
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Varietal composition: Aghiorgitiko (St.George) and Cabernet Sauvignon
Category: Vin de Pays de Peloponnese
Alcohol by Volume: 12% Vol.
Volatile Acidity: 0,4 gr./lt. (as acetic acid)
Total Acidity: 5,0 gr./lt. (as tartaric acid)
PH: 3.58
Reducing Sugar: 1,3 gr./lt.
Total Sulphur Dioxide: 83 mg/lt.
Free Sulphur Dioxide: 28 mg/lt.
Vinification: 30% maceration carbonic (Beaujolais style with whole grapes, 70% classic vinification with short skin contact 3-4 days, pneumatic presses, and finally malolactic fermentation.
Organoleptic Analysis: Medium-t-deep purple. Exquisite cherry and mulberry bouquet. Rounded, soft and fruity with Nemean finesse.
Zoe
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Varietal composition:Roditis and Aghiorgitiko
Category: Vin de Pays de Peloponnese
Alcohol by Volume: 12% Vol.
Volatile Acidity: 0,35 gr./lt. (as acetic acid)
Total Acidity: 5 gr./lt. (as tartaric acid)
PH: 3.8
Reducing Sugar: 0,9 gr./lt.
Total Sulphur Dioxide: 109 mg/lt.
Free Sulphur Dioxide: 26 mg/lt.
Vinification: Classic rose vinification, 4-10 hours skin contact of the Aghiorgitiko grape, low pressure-pneumatic presses, fermentation under temperature control at 16 oC.
Organoleptic Analysis: Light-to-medium cranberry. Earthy tobacco and raspberry flavours. Pungent full of character and delightfully thirst-quenching.