If you think that Agiorgitiko cannot be a dessert wine and that it is simply a soft red wine for pork in the gut, with Anatoliko 2006 Gaias, you will completely change your mind!
Yiannis Paraskevopoulos founded his winery in 1997 in the semi-mountainous Koutsi of Nemea. The versatile Paraskevopoulos is a very important personality in Greek wine, since for years he has been a professor of the Athens Oenology department and thus, fatefully, he has shaped many aspiring oenologists over the years. His great experience in winemaking is something that you can easily find out, by tasting his impeccable "Nemeans" and "Santorines", which attract the attention of the wine loving public, every year.
Here he presents a different Agiorgitiko, which is sweet and you will match it with a thousand chocolate desserts!
The grapes of Agiorgitiko are dehydrated slowly (almost 20 days), under the October sun and become almost like raisins! That's why its dark color. They are then pressed to give their extremely concentrated juice, down to the last drop. The fermentation that follows is slow and spontaneous and stops without intervention, thus giving a naturally sweet wine. After fermentation it remains for 5 years in small old French oak barrels and to rock the aromas and the final flavour!
The best part is that even if you don't want to drink it right now, you can just forget it in your wine fridge and consume it slowly... if you can wait!
