DAMASCENOS

Xinomavro

Aged Xinomavro in smoked oak barrels from specially selected vineyards with strict quality criteria having as a heritage successive distinctions in competitions and winetastings, becoming the Flagship of Xinomavro of the Zone of Naoussa.

PROTECTED DESIGNATION OF ORIGIN NAOUSSA
About the wine…
Damaskinos means aromas of prune in Greek, this wine got its name from these aromas prune that you can find in it

Wine region
NAOUSSA viticultural region, north-western Macedonia.

Soil
Clayey and chalky.

Vineyards
Linear and developed at double lanyard

Planting density
2.700 – 3.500 plants per hectare

Maximum authorised yield
10.000-Kg grapes per hectare

Harvested
18/09 – 07/10/2006

Type
Red, dry, vin de garde

Grape variety
Xinomavro 100%

Vinification
The traditional red vinification is ideally combined with modern techniques enhancing the quality potential of the variety.

Fermentation is performing in stainless tanks at 28-32°C.

The desirable colour is performed with 5-7 days of extraction.

Malo-lactic fermentation follows the end of alcoholic fermentation.

Ageing
The ageing of the wine takes place under controlled conditions of temperature and humidity, for 18 months in French oak barrels from which. 6 months in selected first use French oak barrels with heavy burn.

Final ageing in bottle.

Tasting notes
Appearance
Deep red colour with auburn sheen.

Bouquet
In the nose, dominates aromas of dry fruits, cinnamon and note of wood. By stirring the wine we have vanilla, tomato, olive and chocolate aromas.

Palate
Robust wine, complex with rich body, conserving a persistent but calm coarseness due to soft and well structured tannins.

The finish is smooth and leaves an after taste of black fruits and presence of lively tannins.

Tasting temperature
Around 20°C, it is good to decant so as to appreciate its whole complexity

Food pairing
This rich ‘‘vin de garde’’ with a complex character will be an excellent partner to lamb and other red meats and spicy cheese

Cellar
Between 5 to 8 years

 

Alcohol 13 % vol.
Residual sugar 1,8 g/l
Total acidity 5,7 g/l
pH 3,3