Project Description

Amalia Rosé

Pale salmon-rose color with bronze highlights, aromas of cherry and black fruit, while the lees-ageing character complements the whole tasting experience.

Winemaking

Grapes are harvested early to produce the base wine. The traditional method follows, with a second fermentation in the bottle and maturation for at least 9 months in the presence of the fine lees.

Taste features

Pale salmon-rose color and bronze highlights in the presence of foam from small, fine bubbles. Aromatically, it features cherry and black fruit aromas, while the lees-ageing character complements the whole tasting experience.

Ideal food combination

Salad with shrimps, pasta with seafood e.g. lobster, strapatsada (greek scrambled eggs).

Traditional Method

Type of wine
Sparkling, rosé, brut

Bottling method
Traditional

Variety composition
100% Agiorgitiko

Production
15.000 bottles

Vineyard
From selected vineyards in the area of Asprokambos, Nemea, at an altitude of 760m.

Dominant soil type
Clay soils in a semi-mountainous area

Area yields
10 tons per hectare