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Panagiotopoulos Kalderimi Red 2011

The art of winemaking.
  • $41.00

Learn More About This Product

Primary Notes: Blackberry Licorice

Secondary Notes:

Tertiary Notes: Leather

Body: Medium

Dryness: Dry

Acidity: Medium

Tannin: Medium -

Alcohol (%):

Origin: Messinia, Greece

Maker: Panagiotopoulos Wines

Grape: Cabernet Sauvignon Blend

Fermentation: Heavy Wood

Awards:

Decanting:

Serving Temperature: Best enjoyed at 16 - 18 degrees

Asian Food Pairing: Spicy beef noodles, roasted duck

Western Food Pairing: pasta or red meat dishes

Description

Panagiotopoulos Kalderimi Red 2011


Panagiotopoulos Kalderimi Red has a gorgeous ruby color. A blend of Cabernet Sauvignon, Tempranillo, Grenache Rouge. When the bottle is first opened, you can smell the sweet seductive nose of black fruits. On the palate, the fruity notes are enhanced and accompanied by spicy tones, which adds additional layers of flavour to bouquet. This well-balance bottle has a  good structure and velvety tannins. The finish leaves a supple and long-lasting impression in the mouth.
Top tips: Enjoy at 16-18˚C, with pasta or red meat dishes and hearty cheeses.

Grapes are harvested from the estate around the beginning of September until mid-October. It is done manually during morning hours. The grapes are sorted on-site to pick up top-quality grapes that meet the specific requirements. The use of 17 kg bins and the prompt transportation of the harvested grapes to the winery before the temperature rises significantly, help minimise bruising and squeezing of the berries and preserve their characteristics and freshness.
Upon arrival at the winery, grapes may be sorted again, they are then destemmed, crushed and transferred to the fermentors at the lower level. The last stage is done with the use of a conveyor belt or very small tanks. In this way, no pumps, which may damage the skins of the berries (tearing), are required.
Alcoholic fermentation is always preceded by a pre-fermentation maceration step at a low temperature. At this stage, several aromatic compounds and the natural coloring material of the grapes are extracted. The juice is separated from the grape pomance for several days after crushing.
After 4 – 10 days, the temperature is allowed to rise in order to trigger the alcoholic fermentation. The temperature then is usually between 22 – 28˚C, to ensure better color and tannin extraction along with conservation of the aromas. Fermentation usually lasts about a week. However, the fresh wine will be left in contact with the grape skins for another 1 -3 weeks.
 
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