Mandilaria leaves an indelible mark on our world. It possesses a deep dark colour due to the grape’s skin and a strong character thanks to its abundant tannins.
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Notes de dégustation
d’Andromachi
Its seductive aroma of flowers, intense spices, juicy black fruits, wild cherries, leather and sweet meat unfold in the glass.
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Potentiel de garde
Fiche technique
télécharger
Température de service
Vinification
The grapes, after the end of the night harvest and before sunrise, are carried to our winery in small lattices, maintaining their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in the stainless steel tanks for skin contact. They stay there, with the help of refrigeration, for approximately 15 days, in order to start the alcoholic fermentation, by the indigenous – wild yeasts that are found on the fruit and in the vineyard. During this period, pigeage and aeration is applied for several times a day, occasionally more frequently, to extract colour, flavour and tannin from the fermenting grape must. After the end of the fermentation, the fresh wine is collected, in order to separate from the fermented grapes. The fresh wine remains for 10 months with the fine lees, applying the « batonnage » method.
Accords gourmands
BBQ, smoked lard, grilled eggplant, mediterranean stuffed eggplant
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