Panagiotopoulos Merlot 12 2010
Panagiotopoulos Merlot 12 has an attractive ruby color. This bottle of Merlot has notes of delicious red and blueberries with a subtle hint of vanilla. The complexity of the notes is elevated with the accompaniment of notes of spice. The tannins are smooth and silky on the mouth with a distinct finish and aftertaste.
Top tips: Enjoy at 16-18˚C, with pasta and hearty cheeses
Grapes are harvested from the estate around the beginning of September until mid-October. It is done manually during morning hours. The grapes are sorted on-site to pick up top-quality grapes that meet the specific requirements. The use of 17 kg bins and the prompt transportation of the harvested grapes to the winery before the temperature rises significantly, help minimise bruising and squeezing of the berries and preserve their characteristics and freshness.
Upon arrival at the winery, grapes may be sorted again, they are then destemmed, crushed and transferred to the fermentors at the lower level. The last stage is done with the use of a conveyor belt or very small tanks. In this way, no pumps, which may damage the skins of the berries (tearing), are required.
Alcoholic fermentation is always preceded by a pre-fermentation maceration step at a low temperature. At this stage, several aromatic compounds and the natural coloring material of the grapes are extracted. The juice is separated from the grape pomance for several days after crushing.
After 4 – 10 days, the temperature is allowed to rise in order to trigger the alcoholic fermentation. The temperature then is usually between 22 – 28˚C, to ensure better color and tannin extraction along with conservation of the aromas. Fermentation usually lasts about a week. However, the fresh wine will be left in contact with the grape skins for another 1 -3 weeks.
Give this other Panagiotopoulos Red wine a try.