Canava Roussos Athiri 2004
Grape Variety: Mandilaria and Assyrtiko
Wine region: Santorini
Alcohol percentage: 13.5%vol
Unit Quantity: 750ml
Aging potential: Yes
Wine maker’s notes
Vinification: Grape picking of over-matured grapes, followed by sun-drying them for 6 days prior to the alcoholic fermentation.
Tasting: Quite dark brick color with an orange rim. Aromas of blonde sultana and black Corinthian raisins, toffee, coffee, and some black pepper. Its taste reminds the overmatured grapes vividly, as well as bergamote and bitter orange. Sweetness is felt very pleasantly because it is balanced and not cloying, it is a medium weight wine, very vivid, and having a very good aftertaste.
Food Matching: Dried nuts, small salted canapés, various hors d’oeuvres and appetizers, Spanish tapas. At dessert, it matches very well with some fruit tarts without cream, with plain raisins, with gingerbread, and with blue cheeses.
Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.
-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18
-The price includes safe packaging cost
About Canava Roussos
Canava Roussos, the oldest on Santorini, was founded in 1836 to produce high-quality wines uniquely expressing the characters of the numerous varieties of Thiran grapes.
Decades of experience have passed from generation to generation so that, with consistency, continuity and absolute respect, the expression is given to the island’s art of wine-making.
Today, Canava Roussos, faithfully adhering to the island’s traditions, values modern technology and aims at creating wines with individual tastes and bouquets, selecting fruit of the highest quality from the island’s select varieties: Assyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro.
At harvest-time, traditional wine-making methods are followed using authentic Santorini installations, allowing many visitors to see the “treading” and then “boiling” of the must in subterranean cisterns and huge barrels, and in some cases may actually experience the process.