Classic red winemaking with pre-fermentation extraction for Merlot and Agiorgitiko, and post-fermentation extraction for Cabernet. Fermentation temperatures up to 28°C. The young wine ages for approximately 12 months in barrels made of French and American oak. Food Pairing: Stewed meats, pasta with red sauces, charcuterie. Alcohol Content: 13%
Katogi Averoff Red Dry 750ml
10,10 €
Low Availability
| Producer | |
|---|---|
| Sweetness | Red Dry |
| Origin | |
| Varieties |
