With respect to his homeland and love for red varieties, Apostolos Mountrichas revives the ancient variety of Evia – Mavrokountoura of Kymi. It is a clone of the Aegean Mandilaria whose grapes are smaller, darker with velvet tannins.
Varietal composition: Black Kountoura of Kymi.
Vinification: Cold skin contact for 3 days, vinification by long skin contact and maturity in new Ermitage oak barrels.
Opaque ruby color. Pronounced nose intensity of black fruit and spice aromas, jam, vanilla, coffee and oak.
Full, round palate with balanced acidity and fine-grained high-level tannins. Long finish. It will continue to evolve for 8-10 years after the harvest year.
Unfiltered wine. Any amount of sediment in the bottle is quite normal. It is recommended to be decanted 30 minutes before consumption.