Taste Notes
Primary Notes: Basil Capsicum Apple / Pear Peach, Melon Lemon / Lime Floral Oyster-y
Secondary Notes:
Tertiary Notes:
Wine Structure
Body: Medium +
Dryness: Neutral
Acidity: Medium
Tannin: Light
Alcohol (%):
Origin & Awards
Origin: Messinia, Greece
Maker: Panagiotopoulos Wines
Grape: Malagousia
Fermentation: Steel Only
Awards:
Serving Recommendations
Decanting:
Serving Temperature: Best enjoyed at 8 - 10 degrees
Asian Food Pairing:
Western Food Pairing: Greek salad, grilled fish, moussaka
Description
Panagiotopoulos Malagousia 2021
Panagiotopoulos Malagousia has an bright colour with a yellow hue. This bottle of Malagousia is a fruity basket of bright citrusy notes that fill up your nose. It is structured and rich but easy on the palate. Pleasant and easy to drink with a hint of mineral and floral notes. The finish is long and generous.
Top tips: Enjoy at 8-10ËšC with Mediterranean and Oriental cuisine.
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 are then destemmed, crushed and then pressed in membrane (pneumatic) presses. These machines, using a “big balloon”, press the grapes gently, releasing high quality must.
For the varieties Malagousia and Chardonnay, pressing is usually preceded by a pre-fermentation maceration step. In this case, the must stays in contact with the skins for 12 hours at a low temperature and under carbon dioxide, in order to extract certain compounds from the grape skins. It is these compounds that later will define significantly the aroma and the flavor of the wine.
Alcoholic fermentation takes place in stainless steel tanks under controlled temperature. For each variety a different temperature may be selected, so that the varietal aromas are better expressed and maintained. It normally lasts between 15 and 20 days. During this period, the must’s sweetness gives way to the distinctive wine flavor while wonderful aromas fill up the place.
Top tips: Enjoy at 8-10ËšC with Mediterranean and Oriental cuisine.
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 are then destemmed, crushed and then pressed in membrane (pneumatic) presses. These machines, using a “big balloon”, press the grapes gently, releasing high quality must.
For the varieties Malagousia and Chardonnay, pressing is usually preceded by a pre-fermentation maceration step. In this case, the must stays in contact with the skins for 12 hours at a low temperature and under carbon dioxide, in order to extract certain compounds from the grape skins. It is these compounds that later will define significantly the aroma and the flavor of the wine.
Alcoholic fermentation takes place in stainless steel tanks under controlled temperature. For each variety a different temperature may be selected, so that the varietal aromas are better expressed and maintained. It normally lasts between 15 and 20 days. During this period, the must’s sweetness gives way to the distinctive wine flavor while wonderful aromas fill up the place.