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Emmetros Logos rose

EMMETROS LOGOS rosé

APPELLATION: Protected Geographical Indication (PGI) Macedonia

TYPE: Rosé dry wine

VARIETAL COMPOSITION: Xinomavro (80%) & Syrah  (20%)

Tasting Note

Salmon-pink colour. Fine aromas of forest fruits (blueberry) and flowers (violet) on the nose. Dry palate and flavours of strawberry and pomegranate. Refreshing acidity that gives balance and freshness. Mouthwatering finish. 

  • Once the grapes are harvested what follows is a few hours of a pre-fermentation cold soak at 8-10°C in order to obtain a partial extraction of salmon-pink colour. The fermentation was kept cool in stainless steel tanks at 16-18°C to preserve freshness and aromatics.

  • 2022 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.9 3.5 5.85 2.0

     

    2021 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.55 3.2 5.1 1.8

     

    2020 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.45 3.27 5.1 1.8

     

    2018 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.8 3.24 5.48 1.8

     

    2017 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.25 2.95 5.91 2.3

     

    2016 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.6 3.18 5.39 2.0

     

    2015 Vintage 

    ABV (alc by vol) pH TA (gr/lt) RS
    12.20 3.19 5.44 2.2

  • 2020 Vintage

    SOMMELIERS CHOICE AWARDS US 2021 – SILVER (85 points)

     

    2019 Vintage

    SOMMELIERS CHOICE AWARDS US 2020 – SILVER (87 points)

    THESSALONIKI INTERNATIONAL WINE AND SPIRITS COMPETITION 2020 – BRONZE

     

    2018 Vintage

    THESSALONIKI INTERNATIONAL WINE AND SPIRITS COMPETITION 2019 – GOLD

    SOMMELIERS CHOICE AWARDS US 2019 – BRONZE (79 points)

     

    2015 Vintage

    ROBERT PARKER’s WINE ADVOCATE (August 2016) – 89 points

Thessaloniki International Wine Competition 2019 – GOLD MEDAL for vintage 2018

EMMETROS LOGOS stands out for its exceptionally sophisticated label design with the elaborate quill as a symbol of the poetry (aka emmetros logos in Greek) created in the vineyards,…”

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Date: April 03, 2019