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Megapanos Winery Nemea 1999

Winemaker's Notes:

Name: The Old Cellar red Producer: Αlexander Megapanos Type of Wine: Nemea, Appellation of Origin of High Quality (red) Grape Variety: 100 % Agiorgitiko (St. George) Bottler: Megapanos Winery, Pikermi, Attica. Wine-making Methods: Selected grapes are destemmed and then directed to the stainless steel tank where fermentation takes place at a temperature of 28-30°C for a period of 6-7 days. This ensures the maximum extraction so as to obtain the intense character of the Agiorgitiko and thereby to enable the aging over a period of several years. The wine is then clarified with the use of gelatin and placed in barrels made of Greek oak to age for a period of two years so as to acquire a truly Greek character. The wine is then filtered using membranes of 0.8 micron in diameter, bottled, and then laid down in our cellar for a further period of two years before it is offered to consumers. This wine when offered to consumers is already aged for 4 years. It is only available in a limited quantity - not more than 4000 bottles annually. Organoleptic characteristics: Deep ruby colour, aromas of sour cherry, plum, blackberry and the discreet presence of cinnamon acquired from the barrels of Greek oak. It possesses a particularly rich body with rounded tannins. The after taste is long with a strong smoky flavour towards the end. Food: Excellent with grilled meat, stews, roasts, game, red sauces and creamy cheeses. Serve at 16°-18°C. Aging: The wine can be aged for 5 to 7 years for maximum pleasure Presentation: Bottle: 750ml Burgundy style Closure : Natural cork 45x24mm Case: Cardboard carton of 6 bottles Degree of Alcohol : 12,8%vol Acidity : 4,9g/l in tartaric acid

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Name: The Old Cellar red Producer: Αlexander Megapanos Type of Wine: Nemea, Appellation of Origin of High Quality (red) Grape Variety: 100 % Agiorgitiko (St. George) Bottler: Megapanos Winery, Pikermi, Attica. Wine-making Methods: Selected grapes are destemmed and then directed to the stainless steel tank where fermentation takes place at a temperature of 28-30°C for a period of 6-7 days. This ensures the maximum extraction so as to obtain the intense character of the Agiorgitiko and thereby to enable the aging over a period of several years. The wine is then clarified with the use of gelatin and placed in barrels made of Greek oak to age for a period of two years so as to acquire a truly Greek character. The wine is then filtered using membranes of 0.8 micron in diameter, bottled, and then laid down in our cellar for a further period of two years before it is offered to consumers. This wine when offered to consumers is already aged for 4 years. It is only available in a limited quantity - not more than 4000 bottles annually. Organoleptic characteristics: Deep ruby colour, aromas of sour cherry, plum, blackberry and the discreet presence of cinnamon acquired from the barrels of Greek oak. It possesses a particularly rich body with rounded tannins. The after taste is long with a strong smoky flavour towards the end. Food: Excellent with grilled meat, stews, roasts, game, red sauces and creamy cheeses. Serve at 16°-18°C. Aging: The wine can be aged for 5 to 7 years for maximum pleasure Presentation: Bottle: 750ml Burgundy style Closure : Natural cork 45x24mm Case: Cardboard carton of 6 bottles Degree of Alcohol : 12,8%vol Acidity : 4,9g/l in tartaric acid

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