Variety: Chiotiko Krassero is the only native variety that, since antiquity, was giving the fabled "Ariousios Wine", for which Chios was famous throughout the then known world.
Altitude: From 250 to 350 meters
Harvest: From 20 to 30 September - from vineyards 30 to 40 years old. The vintage is done manually, using 18kg crates.
Cultivation: Organic fertilizer (dagger) is used and spraying is done with sulphur and copper four times a year. The vineyards are not watered.
Yield per acre: 700 - 800 kg
Vinification: For the vininfication of this natural red dry wine the grapes at first are sun dried for about a week. The fermentation is done with the marc remaining in the tank for about twenty days. Then is the pressing up to 0.5 bars. No oenological material (e.g. enzymes, yeasts) is added during fermentation, while the cooling and filtration processes are not applied during stabilization.
Aging: It matures for 18 months, in a naturally moist and cold cellar, in oak barrels of about 6 years of age.
Pairing with food: It is suggested to pair with meats with red sauces, but also pasta with spicy sauces.
Preservation: The variety "Chiotiko Krasero" the more is getting older, the more it matures. It should be kept in a humid and cold place, protected from light and high temperature.
Tasting: Its colour is deep purple while its flavour is enhanced if the wine is aerated for twenty minutes before serving. The wild herbs of the mountain Amani, where the variety is grown, red fruits (cherry) and vanilla are the flavours that can be discovered.
Protected Geographical Indication Chios
750ml