Boutaris Winery

Boutaris Winery - Red Dry Wine

Flavor Profile

Deep red color with purple highlights.

Rich bouquet of aging with aromas of dried fruit, plum and fig, forest fruit jam and vanilla. Rich flavor, excellent balance, complexity and long-lasting aftertaste, intense acidity that combines with rich dishes.

Winemaking

Classic red winemaking. The varieties are vinified separately. A short-term cryo-extraction is performed to create a more intense aromatic potential. Alcoholic fermentation takes place in stainless steel tanks at a temperature of 18 – 28 ° C and the juice remains in contact with the marc for 6 – 7 days until we receive the desired color and the desired concentration of tannins. After the complete fermentation of the sugars, malolactic fermentation follows, which is desirable for reducing acidity and improving the taste of the new wines. The wines mature for 12 months in French oak barrels, while the merlot and syrah mature in American barrels for 12 months. The wines are blended after leaving the barrels where they mature for another 24 months before being released for consumption.