Roseus
Roseus
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Garalis Winery will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Greece
Region/Subregion:
Aegan Islands/Lesvos
Classification:
-
Certification:
Organic
Grape:
Limnio (15%)
Muscat of Alexandria (85%)
Vintage year:
2025
Color:
Rose
Aroma:
Lovely youthful color and aromas of candy, caramel white peach , rose petals and fresh flowers.
Taste:
In the mouth pronounced ,cool acidity, moderate body and alcohol and persistent aftertaste. A rose food wine with volume and density.
Alcohol content:
13%
Sugar content:
1.2 g/l
Acidity:
5.4
pH-value:
3.3
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Synthetic cork
Bottle:
Glass
Best Served:
8 - 12 °C
Food pairing:
Aperitif, Buffet food, Cheese - mild and soft, Party drink, Shellfish - flavored
Ageing potential:
0 - 1 years
Food pairings by the winemaker
- Aperitif
- Buffet food
- Cheese - mild and soft
- Party drink
- Shellfish - flavored
Vinification, winemaker's own words
Soils:
Clay, Volcanic
Terroir:
The terroir of Limnos is defined by its volcanic soils, low altitude landscapes, and strong Aegean winds. The island’s sandy and clay loam soils, rich in minerals, provide excellent drainage and encourage deep root growth, while the abundant sunshine and dry climate reduce disease pressure and promote full ripening. Cooling sea breezes and the persistent “Meltemi” winds help preserve acidity and aromatic intensity in the grapes, creating wines that are fresh, structured, and distinctly expressive of their island origin
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Steel (100%) 4 months
Winemaker:
Emmanouil Garalis
The grape of two varieties arrives at the winery in small crates. Blasting for the Muscat of Alexandria, transfer of the grape mass to winemakers and pre fermentative extraction with recycling for 4 hours. Light pressure in a pneumatic press and transfer of the must to stainless steel tanks where it is combined with Limnio which has meanwhile been exploded and extracted for a few hours. Alcoholic fermentationwith native yeasts, stabilization, filtering and bottling.