Meden Agan Chemical analysis |
Meden Agan
RED DRY REGIONAL WINE
ΝΕΜΕΑ
2001 |
|
| Producer
: |
Papantonis Winery |
| Oenologist
: |
Nikolopoulou Matina |
| Variety
: |
Aghiorghitiko from
Nemea |
| Area
: |
Malandreni (Argos) |
| Vineyard
: |
20 acres at an altitude
of 320 meters from sea level |
| Soil
: |
Sandy clay with unique
draining properties |
| Microclimate
: |
Calm winter & cool-dry
summer |
| Harvest
: |
Beginning of September |
| Vinification
: |
Red classic way with
controlled
fermentation temperature up to 28°c in inox tanks.
Ageing for 10 - 12 months in french oak barrels allier
|
| Production
: |
60.000 bottles per
year |
|
|
| Characteristics
: |
Meden Agan has a dark
ruby red colour,
fruity aroma. The flavor is soft, velvety
and round with a long finish on the palate. It is ideally
served at 16 - 18°c |
| It
accompanies : |
Red meat and cheese
|
|
|
| Degree
of alcohol : |
12,5 vol. |
| Total
acidity : |
5,0 g/lt (in tartaric
acid) |
| Acidity
volatily : |
0,51 |
| Ph
: |
3,6 |
| Sugar
reducteur : |
<1,3 g/lt |
 |
|
|
|
