Limnio Short Skin
Limnio Short Skin
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Garalis Winery tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Greece
Region/Underregion:
Aegan Islands/Lesvos
Klassificering:
-
Certifiering:
Organic, Natural
Druva:
Limnio (100%)
Årgång:
2024
Färg:
Light red
Arom:
A wine with a wonderfully youthful character and aromas of cranberries, strawberries, red cherry and violets.
Smak:
Refreshing acidity, moderate, balanced alcohol and body, soft tannins and persistent aftertaste. A straight, cool and youthful red wine.
Alkoholhalt:
12%
Sockerhalt:
1 g/l
Syra:
5
pH-värde:
3.7
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Synthetic cork
Flaska:
Glass
Serveras bäst:
12 - 16 °C
Mat till vinet:
Beef, Cheese - goat cheese, Cheese - mature and hard, Lamb, Mushrooms
Mognadspotential:
0 - 3 years
Vinmakarens matrekommendationer
- Beef
- Cheese - goat cheese
- Cheese - mature and hard
- Lamb
- Mushrooms
Vinifikation, vinmakarens egna ord
Jordmåner:
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
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Steel (100%) 5 months
Vinmakare:
Emmanouil Gkaralis
The grape arrives at the winery in small crates. The bunches are placed whole in the tank, they are slightly broken at the base and the alcoholic fermentation begins spontaneously, mainly intracellularly (carbonic maceration) and with continuous wetting of the bunches with the juice from the broken grape. After 12 days, there is an explosion in total and the fermentation is completed. The wine is sent to the press, while after desalination, it is bottled without stabilization or filtering.