Description
Vinification: This wine results from the combination of two methods of producing rosé wines. A batch is pressed directly to the press as if it were a white vinification, while a second is obtained by bleeding from the reservoir where the Tempranillo marc is in the pre-weir extraction phase. After joining the two batches, the wine remains in the tank along with its sludge for 3 months.
Serving recommendations: Serve at 8-11 ° C.
| Wines | |
| Producer | Pavlidis Estate |
| Country | Greece |
| Region | Drama |
| Grape/Blend | Tempranillo |
| Dryness/Sweetness | Dry |
| Sparkling | No |
| Aging Potential | Drink it now |
| Food Suggestion | Macaroni with red sauces, charcoal and white meats. |


Ελληνικα 


