Canava Roussos Caldera 2007
Grape Variety: 100% Mandilaria
Wine region: Santorini
Alcohol percentage: 12.2 %vol
Unit Quantity: 750ml
Aging potential: Yes
Wine maker’s notes
Vinification and aging: classic red vinification, which means an alcoholic fermentation followed by 36 months (3 years) of aging in oak barrels of 220lt.
Tasting: Dark ruby color that shows a beautiful brick colored rim. The aroma is complex and seductive: initially flowery (roses and some violet overtones),it also delivers red fruit tones-black olives-pepper and cherry tomato sweet jam.It is powerful and tannic in the mouth and discreet and elegant fruity flavors are enjoyed in the background
Serving temperature: 18- 20o C
Food Matching: grilled meat, wild boar, hare-rabbit-beef “stifado” (with shallots), pasta with guinea fowl ragout, stewed beef cuts, Osso Bucco, stuffed aubergines with minced meat and béchamel sauce (“papoutsakia”), lamb and goat lamb chops,, strongly flavored and creamy 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.