Goumenissa PDO 2017 Chatzivaritis Estate
Intense red color with light tile-like hues. Its complex aroma is dominated by small red fruits such as blackberry and cherry, complemented by aromas of spices, tomato, olive and vanilla. The palate is full-bodied, aromatic with rich tannins and a long finish.
Grape Varieties: 70% Xinomavro, 30% Negoska
Vinification: Pre-fermentation maceration for 2 days, alcoholic fermentation at a controlled temperature, wine left on its lees for 8 months with periodic stirring. Aged for at least 12 months in French oak barrels and spent 6 months in bottle before its release..
Alcohol level: 13%
Tasting Note: A wonderful cuvée with an almost Burgundian elegance with gentle hints of laurel and olives of laurel and olives in the bouquet and the Mediterranean spiciness on the palate. Juicy and full with a pithy but accessible tannin structure and beautifully integrated wood notes. Intense red color with light tile-like hues. Its complex aroma is dominated by small red fruits such as blackberry and cherry, complemented by aromas of spices, tomato, olive and vanilla. The palate is full-bodied, aromatic with rich tannins and a long finish.
Food Pairing: red and white meat, grilled or cooked with sauces, pasta and yellow mature cheeses.
It all started with love back in 1981 when Vangelis Hadjivarytis met his future wife Olga. She was from Goumenissa, a place with a great wine tradition and he moved there to be with her. Being a wine lover himself he began making his own wine to enjoy with good friends and relatives. In 1994 he planted his first vineyard. His emphasis was on the quality of the grapes , the fertility of the soil and the protection of the environment that’s why he chose to be organic from the very first moment. Gradually he expanded the property and in 2007 , a “boutique” winery was built in the vineyard located in the area of Filyria. In 2017, Vangelis and Olga’s daughter – Chloe – decided to return to Greece after studying oenology in France and Portugal and having worked in various wineries in France, New Zealand, Argentina and Chile. Returning, she brought with her her passion and experience for mild intervention wines and immediately started making a new range of wines without interventions and experimenting with new vinification techniques such as petnat (pétillant naturel – natural sparkling) and carbonic maceration.