DOMAINE PORTO CARRAS ASSYRTIKO 2008

Transcription

1 D PRT RR RTK 2008 D PRT RR, reece, entral acedonia, halkidiki, ithonia Region VT: 2008 PRDUT VU: 20,000BTT R D TP F W: Dry White, Regional wine of ithonia VRT K-UP: 100% RTK R: halkidiki, ithonia, ount eliton lopes : andy loam - loam, (p 7-8,4) T DT: emi-arid, sun exposure, good humidity and sea-winds VFT PR: kin contact, low pneumatic pressure -> clarification -> alcoholic fermentation at 18, inox tanks -> 2 months bottling B VU: 13,5% UR RDU: 4,7 g/l TT UFUR DXD : 84 mg/l p: 3,53 VT DT: 0,41g/l TT DT: 7,10 g/l RPT : ntense aroma, characteristic of the ssyrtiko variety, high acidity TT BT: Fresh sea food, fish on the grill RV TPRTUR: olomou str., limos, Αthens, reece

2 UZ 2008 D PRT RR, reece, entral acedonia, halkidiki, ithonia Region VT: 2008 PRDUT VU: 25,000 bottles TP D R F W: Dry White, Vin de Pays (Regional) VRT K-UP: 100 % alagouzia (organic cultivation) R: halkidiki, ithonia Peninsula, ount eliton lopes : andy oam (p 7,5), highly fertile, no irrigation T DT: emi-arid, sun exposure, good humidity and sea-winds VFT PR: Typical for whites -> low pneumatic pressure -> clarification -> alcoholic fermentation at 18, inox tanks -> 2 months bottling B VU: 13,5 % vol. UR RDU: 2,4 g/l TT UFUR DXD: 112 mg/l p: 3,28 VT DT: 0,47 g/l TT DT: 6,70 g/l RPT : ellow color, flowery nose, exotic fruits, mint notes. Rich and round on the palate, apricot and peach flavors TT BT: Fresh fish, seafood, white meat, pasta, white cheeses. RV TPRTUR: olomou str., limos, Αthens, reece

3 R 2008 D PRT RR, reece, entral acedonia, halkidiki, ithonia Region VT: 2008 PRDUT VU: 20,000BTT UR D TP F W: Dry Rose, Vin de Pays (Regional) VRT K-UP: 80% abernet auvignon, 20% yrah (organic cultivation) R: halkidiki, ithonia Peninsula, ount eliton lopes : andy loam- loam, no irrigation, normal fertility T DT: emi-arid, sun exposure, good humidity and sea-winds VFT PR: kin contact for hours-> fermentation in stainless steel vats at 18 B VU: 12,5 % UR RDU: 3,1 g/l TT UFUR DXD : 75 mg/l p: 3,48 VT DT: 0,39 g/l TT DT: 5,7 g/l RPT : ight - bright ruby color, intense floral bouquet, Full body, delicate tannins TT BT: White meat, fish, vegetables, salads RV TPRTUR: olomou str., limos, Αthens, reece

4 2007 D PRT RR, reece, entral acedonia, halkidiki, ithonia Region VT: 2007 PRDUT VU: 40,000 bottles R D TP F W: Dry Red, V.Q.P.R.D. ôtes de eliton VRT K-UP: 100% imnio (organic cultivation) R: halkidiki, ithonia Peninsula, ount eliton lopes : oam and sandy loam, Ph 8,2, inclining and deeply rooted T DT: emi-arid, sun exposure, good humidity and sea-winds VFT PR: Typical for reds->low pneumatic pressure ->alcoholic -> malolactic -> 12 months aging in oak barrels B VU: 13,5 % vol. UR RDU: 1,4 g/l TT UFUR DXD : 60 mg/l p: 3,52 VT DT: 0,57 g/l TT DT: 5,20 g/l RPT : ight red color, spicy pepper and cinnamon aromas, soft and delicate tannins, easy and full on the palate TT BT: eat and oil-based editerranean dishes RV TPRTUR: olomou str., limos, Αthens, reece

5 TU PRT RR 2003 D PRT RR, reece, entral acedonia, halkidiki, ithonia Region VT: 2003 PRDUT VU: 55,000 BTT TP D R F W: DR RD, V.Q.P.R.D. ôtes de eliton VRT K-UP: 75% BRT UV, 10% BRT FR, 10%, 5% erlot (organic cultivation) R: halkidiki, ithonia, ount eliton lopes : andy loam- loam, no irrigation, normal fertility T DT: emi-arid, sun exposure, good humidity and sea-winds VFT PR: Typical for reds->low pneumatic pressure ->alcoholic -> malolactic -> 18 months aging in French new oak barrels B VU: 13,% vol. UR RDU: 2,4 g/l TT UFUR DXD : 62 mg/l p: 3,38 VT DT: 0,63 g/l TT DT: 5,60 g/l RPT : Rich, deep red with blue color glints, complex fruit and vanilla aromas, velvety tannins, exciting on the palate TT BT: ame, red meats, full and complex meals. RV TPRTUR: olomou str., limos, Αthens, reece