Hatzidakis Nama 2004
Style: Naturally sweet from sun-dried grapes
Wine region: Santorini / Villages of Pyrgos, Megalochori, Emporio, and Akrotiri
Grape variety: 100% Mandilaria
Alcohol percentage: 9%vol
Unit Quantity: 500ml
Wine maker’s notes
Vinification: Over-matured grapes sundried for 12 to 15 days. After the pressure, the must was fermented with selected yeasts for 2 months in stainless steel tanks at a controlled temperature of 20- 22°C.
Maturation: In oak barrels for at least 14 years.
Deep red color with brick red highlights. Flavors of red fruit, cherry jam. Palette with a pleasant and rich texture and long mineral aftertaste.
As a dessert wine or paired with dark chocolate, dried fruits, fruit tarts, and strong matured cheeses
Suggested serving temperature: at 12-14°C.
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