Protected Destination of Origin GOUMENISSA (P.D.O.)
Composition of the varieties: Xinomavro 70%, Negoska 30%
Vineyard: Linear layout in Fyliria, Goumenissa
Soil: Medium-textured clayey-sandy.
Winemaking: Pre-fermentation cold maceration for two days, alcoholic fermentation at controlled temperature, with the wine remaining together with the lees for eight months with periodic stirring.
Maturation: 12 months in French oak barrels, 6 months in bottles.
Organoleptic features: The wine is of an intense red color with hints of garnet. The aroma is complex with predominating scent of small red fruits such as blackberry, cherry, supplemented with fragrance of spice, tomato, olive and vanilla. It is full-bodied to the palate, aromatic, rich in tannins and with a lingering aftertaste. It is to be drunk at a temperature of 16-18οC and accompanies red and white grilled or cooked meats with sauces, pasta and yellow cheese.