Peplo Rose
- Rose
- Agiorghitiko (33%), Syrah (33%), Mavrofilero (33%)
Vinification & Aging
After pressing, Syrah and Agiorghitiko spend a few hours on the skins for a pale rose color. Mavrofilero has prolonged contact with its skins. After pressing the wine remains on the skins in a vail (or cloth) inside an Amphora where fermentation and color extraction is carried out over the next 4 months. Syrah is fermented in stainless steel tanks, Agiorghitiko is fermented in Acacia barrels.
Each grape spends 4 months on fine lees, Syrah is in stainless steel tanks, Agiorghitiko in Acacia Barrels and Mavrofilero in Amphorae.
Ecosystems
Peplo means “Vail”. Consists of three varieties, each vinified separately and all coming from high altitude vineyards around 2,000 ft and higher. Mavrofilero is fermented in clay amphora, agiorgitiko in acacia barrels, and syrah in stainless steal. Prolonged skin-contact for extraction in a vail (or cloth).
Tasting Notes
Pale, brilliant color, the soft coral with red gold hues. Intense and fresh on the nose with aromas of watermelon, strawberry, white flowers, such as violet and rose petals, coupled with lemon citrus, grapefruit, and a hint of minerality. On the palate, it has a medium body, nerve and acidity, structure, and complexity, coming from acacia and clay. Flavors are consistent with aromas while the finish is long with developing flavors.