Learn More About This Product
Primary Notes: Plum Raspberry Licorice Star Anise
Tertiary Notes: Dried FruitTobacco
Dryness: Very Dry
Origin & Awards
Origin: Metsovo, Greece
Fermentation: Slight Wood
Serving Temperature: Best served between 16–18 degrees.
Asian Food Pairing:
Western Food Pairing: Lamb sausages, Tomato marinara, Duck Confit
Katogi Averoff Inima Xinomavro
In Metsovo’s local Vlach dialect, 'inima' means ‘heart and soul’. This wine expresses the positive energy and enthusiasm of all who put their heart and soul into its production. Pre-fermentation maceration at 12–15°C for seven days. Fermentation for approximately 20 days at 30–32ºC. Then the young wine is transferred to 300 litre French Nevers-oak barrels for malolactic fermentation to take place. Here it sits on lees for a period of two months. Malolactic fermentation is followed by batonnage and further ageing for a minimum of ten months.