A red dry wine with a deep purple color and a rich nose that evolves in the glass and highlights the red fruits, the sweet spices but also the earthy notes, with hints of nuts. It has a medium to full body, well-made tannins and a long aftertaste. You can combine it with grilled red meat or in the oven like a beef steak or fillet with fatty meat like lamb.
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The Aivalis winery was started in 1997 by Christos Aivalis. The varieties Agiorgitiko, Syrah, Cabernet and Merlot are cultivated in the privately owned vineyards with a total area of 65 acres, with the goal to produce high quality products, low yields are selected. The Estate is inspired by the philosophy of non-intensive agriculture, with almost zero fertilization, so that the root system looks deep into the soil for food and moisture. During vinification, the fermentation is done spontaneously with native yeasts and then no oenological substance is used while the wines are not subject to stabilization and filtration as they consider that these processes alter the character of the wine. With the spearhead of Agiorgitiko and with the possibility of owning some top vineyards in Nemea (Alikiza, Traganes, Koutsi) produces delicious wines that reflect the vineyard from which they come, highlighting the real potential of Agiorgitiko.
