Katogi Metsovo Anniversary

Grilled meat, meat in red sauces, and cheese. It is an ideal accompaniment to fillet steak.

A bright red colour with dark red tints. Aromas of ripe red fruits - cherries, raspberries and plums, enriched with notes of spices, vanilla, coffee and wood extract. In the mouth, it seems rounded and well-structured, with rich body, balanced and elegant, with a slight finish of tannin and a big after-taste. It is suitable for lengthy ageing.

Long maceration takes place - this may last more than three weeks - at a high temperature, ranging from 25 to 30^o C. At the end of fermentation, the new wine is transferred with the lees into new French oak barrels, where malolactic fermentation occurs. The wine spends 12 to 18 months of oxidising ageing, while after bottling it remains for six months in the bottle

The own-owned vineyard is in the Yiniets area, at an altitude of 900 - 1,000 metres, and is difficult of access for mechanical cultivation. Part of the vineyard is planted with the first Cabernet Sauvignon vines to be brought to Greece, by Evangelos Averoff.

Mountain climate, with rain, frost and heavy snowfalls in winter, and a cool summer.

Alcohol: 13,5 %Vol
Total Acidity: 5,3 gr/lt
pH: 3,5
Residual Sugar: <1 gr/lt