Opening with a prickle of spritz, this Agiorgitiko is bright sour cherry, plum and blackcurrant on an eager palate. The palate is silky, though tannins are powdery and dark cocoa dusted to a snappy, shorter finish. Sourced from deep clay soiled mountainous vineyards in Asprokambos and Psari, in Nemea, this was whole cluster fermented with 2 weeks on the skins, prior to 6 months in tank before bottling.
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