Under the October sun, the perfectly ripe Agiorgitiko grapes are carefully spread out and left to dehydrate slowly. After 3-4 weeks the half-grained grapes are collected, and then pressed exhaustively until they give up the last drop of their must. This process lasts for more than six hours, resulting in a small quantity of highly aromatic and concentrated must.
Afterwards a slow fermentation begins, which will be halted before its completion, leading to the birth of a sweet wine. The young wine ages in French old oak barrels where oxygen will endow ANATOLIKOS with a more serious and complex personality.
But why was the name ANATOLIKOS given to this wine? Perhaps because somewhere there to the east, at the foothills of Caucasus, are the roots of all wines. Maybe because for us the taste of the East is sweet and nostalgic. Maybe because we just liked it…
It is possible to age ANATOLIKOS for a longer period of time and evolve in its bottle, towards complexity, as long the ideal storage conditions are provided. It is best enjoyed cold but never chilled with chocolate-based desserts.
