Ktima Mitravela

The grapes are destemmed and inoculated with autochthone yeasts selected from the Nemea area. This is followed by a long stay with the grapes, about 15 days, at relatively low temperatures in order to preserve the fruity aromatic characteristics and to extract only the fine tannins. After the end of the alcoholic fermentation, the malolactic fermentation follows.

6 months of barrel ageing in French oak of the 2nd and 3rd passage. It is then bottled unfiltered without any prior processing.

Ageing potential: In the next 8 years it is expected to become more complex and velvety

A soft, deep and powerful wine suitable for long aging. Cherry, dark color with deep violet shades and a bouquet of fragrances framed by jams of red fruits, pepper, leather, ink, oregano, tobacco and vanilla. Concentrated aromas of herbs and cherry and with vivid acidity that keeps the fruit crisp. Tannins are very well integrated and give a silky texture. Round, full of mouth, with a pleasant dart that harmonizes perfectly with its alcoholicity and acidity.

Combine it with red meat, game, reddish dishes, spicy food and hard cheeses. Best served at 15o Celsius

KTIMA 2020: BRONZE D.W.W.A. 2022

KTIMA 2019: SILVER D.W.W.A. 2021

KTIMA 2018: 50 G.G.W.

KTIMA 2017: BRONZE D.W.W.A. 2019

KTIMA 2017: BRONZE T.I.W.C.Θεσσαλονίκη 2020

KTIMA 2016: BRONZE D.W.W.A. 2020

KTIMA 2016: GOLD D.W.W.A. 2018

KTIMA 2008: SILVER D.W.W.A. 2010

KTIMA 2007: SILVER D.W.W.A. 2010

KTIMA 2006: GOLD T.I.W.C.Θεσσαλονίκη 2009

KTIMA 2006: GOLD D.W.W.A. 2009

ΚΤΙΜΑ 2005: BRONZE D.W.W.A. 2008

ΚΤΙΜΑ 2005: SILVER T.I.W.C.Θεσσαλονίκη 2008

KTIMA 2005: SILVER CONCOURS MONDIAL DE BRUXELLES 2008

The grapes are destemmed and inoculated with autochthone yeasts selected from the Nemea area. This is followed by a long stay with the grapes, about 15 days, at relatively low temperatures in order to preserve the fruity aromatic characteristics and to extract only the fine tannins. After the end of the alcoholic fermentation, the malolactic fermentation follows.

6 months of barrel ageing in French oak of the 2nd and 3rd passage. It is then bottled unfiltered without any prior processing.

Ageing potential: In the next 8 years it is expected to become more complex and velvety

A soft, deep and powerful wine are suitable for long ageing. Cherry, dark colour with deep violet shades and a bouquet of fragrances framed by jams of red fruits, pepper, leather, ink, oregano, tobacco and vanilla. Concentrated aromas of herbs and cherry and vivid acidity that keeps the fruit crisp. Tannins are very well integrated and give a silky texture. Round, full of mouth, with a pleasant dart that harmonizes perfectly with its alcoholicity and acidity.

Combine it with red meat, game, reddish dishes, spicy food and hard cheeses. Best served at 15o Celsius

KTIMA 2020: BRONZE D.W.W.A. 2022

KTIMA 2019: SILVER D.W.W.A. 2021

KTIMA 2018: 50 G.G.W.

KTIMA 2017: BRONZE D.W.W.A. 2019

KTIMA 2017: BRONZE T.I.W.C.Θεσσαλονίκη 2020

KTIMA 2016: BRONZE D.W.W.A. 2020

KTIMA 2016: GOLD D.W.W.A. 2018

KTIMA 2008: SILVER D.W.W.A. 2010

KTIMA 2007: SILVER D.W.W.A. 2010

KTIMA 2006: GOLD T.I.W.C.Θεσσαλονίκη 2009

KTIMA 2006: GOLD D.W.W.A. 2009

ΚΤΙΜΑ 2005: BRONZE D.W.W.A. 2008

ΚΤΙΜΑ 2005: SILVER T.I.W.C.Θεσσαλονίκη 2008

KTIMA 2005: SILVER CONCOURS MONDIAL DE BRUXELLES 2008

For 6 months in French oak barrels of 2nd and 3rd pass.

Ageing potential: It is expected that for the next at least 8 years it will become more complex and velvety.

The grapes are exploded and grafted with yeasts selected from the Nemean region. This is followed by a long stay with the marc, about 15 days, at relatively low temperatures in order to preserve the fruity aromatic characteristics and to extract only the soft tannins. After the end of the alcoholic fermentation follows the malolactic fermentation.

"Ktima Mitravela" is the result of selected Agiorgitiko from relatively old vineyards from the hills surrounding the Nemea plain and a long extraction at relatively low temperatures. The resulting red wine is characterized by a deep red-violet color and aromas of gooseberry, pomegranate and black tea. Its taste is full, balanced with velvety tannins while leaving a pleasant feeling of spice notes.

It accompanies excellent grilled meats and fatty cheeses. It turns out best around 14 degrees Celsius.

For 6 months in French oak barrels of 2nd and 3rd pass.

Ageing potential: It is expected that for the next at least 8 years it will become more complex and velvety.

The grapes are exploded and grafted with yeasts selected from the Nemean region. This is followed by a long stay with the marc, about 15 days, at relatively low temperatures in order to preserve the fruity aromatic characteristics and to extract only the soft tannins. After the end of the alcoholic fermentation follows the malolactic fermentation.

"Ktima Mitravela" is the result of selected Agiorgitiko from relatively old vineyards from the hills surrounding the Nemea plain and a long extraction at relatively low temperatures. The resulting red wine is characterized by a deep red-violet color and aromas of gooseberry, pomegranate and black tea. Its taste is full, balanced with velvety tannins while leaving a pleasant feeling of spice notes.

It accompanies excellent grilled meats and fatty cheeses. It turns out best around 14 degrees Celsius.