Tsantali Rapsani 2006

Avg Price: $19.99
3.32 5 0.5
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Winemaker's Notes:

Location: The vineyards of Rapsani lie on the southern slopes of Mt. Olympus, the Mountain of the Gods. Specific vine...

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Jolsons Fine Wines and Liquors
Astoria, NY (230 mi)
USD 19.99
750ml
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Ratings & Tags for Tsantali Rapsani

rated this wine
3.50 5
10/15/2010

Winemaker's Notes:

Location: The vineyards of Rapsani lie on the southern slopes of Mt. Olympus, the Mountain of the Gods. Specific vineyard sites because of the soil, microclimate conditions and cultivation techniques, have the ability to create superior grapes. If the growing season is perfect, only the finest parcels are selected. These grapes, under the guidance of our expert winemakers, will give an outstanding wine. Soil: Sand and clayey loam Varietal composition: The Greek indigenous Xinomavro, Krassato and Stavroto. Harvest: End of September. Manual harvesting. Classification: Rapsani Protected Designation of Origin Vinification techniques: Co-vinification of all three varieties. Fermentation at 28-30 oC for 8-10 days, followed by malolactic fermentation. Ageing: In small French (Allier) 300 L. oak casks for 6 months. The wine ages 50% in new barrels and 50% in second/third-fill barrels. It then continues its ageing for at least 6 months in bottle (min. ageing period 1 year). Character: A wine that has a bright ruby colour and a seductive bouquet of spices and dried fruits. It has a round balanced flavour, a velvety texture and a lingering mellow finish. Serving suggestions: A fine wine to complement foie gras, poultry, lightly seasoned red meats and full-flavoured cheeses. Serving temperature: Best served at 18 oC.

Location: The vineyards of Rapsani lie on the southern slopes of Mt. Olympus, the Mountain of the Gods. Specific vineyard sites because of the soil, microclimate conditions and cultivation techniques, have the ability to create superior grapes. If the growing season is perfect, only the finest parcels are selected. These grapes, under the guidance of our expert winemakers, will give an outstanding wine. Soil: Sand and clayey loam Varietal composition: The Greek indigenous Xinomavro, Krassato and Stavroto. Harvest: End of September. Manual harvesting. Classification: Rapsani Protected Designation of Origin Vinification techniques: Co-vinification of all three varieties. Fermentation at 28-30 oC for 8-10 days, followed by malolactic fermentation. Ageing: In small French (Allier) 300 L. oak casks for 6 months. The wine ages 50% in new barrels and 50% in second/third-fill barrels. It then continues its ageing for at least 6 months in bottle (min. ageing period 1 year). Character: A wine that has a bright ruby colour and a seductive bouquet of spices and dried fruits. It has a round balanced flavour, a velvety texture and a lingering mellow finish. Serving suggestions: A fine wine to complement foie gras, poultry, lightly seasoned red meats and full-flavoured cheeses. Serving temperature: Best served at 18 oC.

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