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Kormilitsa Gold

KORMILITSA Gold

APPELLATION: Protected Geographical Indication (PGI) Mount Athos

TYPE: Red dry wine

VARIETAL COMPOSITION: Cabernet Sauvignon (80%) – Limnio (20%)

PRODUCT OF ORGANIC FARMING

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Tasting Note

A wine of deep scarlet red color that reflects the complexity and imposing character. On the nose, an ethereal, elegant bouquet of dark skinned fruits (like plums and forest berries), violet, licorice and seductive tones of underground vegetation. A hint of peppery plants quietly makes its presence known. In the mouth there is a muscular and exuberant structure supported by robust tannins and a balanced acidity. A very complex wine with a remarkable aftertaste.

  • The grapes for KORMILITSA GOLD are picked from specific vine parcels, exclusively selected for the label.

    The Cabernet Sauvignon (80-85% of the blend) grapes come from three vine parcels of a total area of 4 hectares.

    » Age vines: 40-50 years

    » No irrigation

    » Low yield (15 tons in total)

    » Handpicked harvest at 3rd week of September

    The Limnio (10-15% of the blend) grapes come from a younger vine parcel developed by the use of the same clone that was found in Mount Athos when discovered in late 60s.

    » Age vines: 10 years

    » Low yield (5 tons in total)

    » Handpicked harvest in mid-September

    The grapes are picked early in the morning in order to avoid high temperatures.The selected bunches are placed in wooden tanks (5 tons) for agitation and homogenizing. There is no use of yeasts nor auxiliaries. The fermentation is slow (10 days) during which “piégeage” is implemented aiming at the extraction of phenolic components. The two varieties are vinificated separately; the process is perfectly adjusted to the profile of each variety.  The temperature is steady at 24°C. After fermentation the juice stays in contact with the grape skins (time depending on the variety) while the temperature is set free. Skin separation, malolactic fermentation in oak barrels or wooden tanks.

    • MATURATION – AGEING              

    » Barrels: 300Lt, French oak from selected top manufacturers, 1st and 2nd fill» Maturation period: 18-24 months» During maturation period, the wine will be homogenized twice

    » Ageing in the bottle: 12-24 months

  • 2016 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    14.3 3.75 4.80  3.4

     

    2015 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    14.5 3.78 4.58  1.8

     

    2014 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    13.45 3.55 5.33  1.9

     

    2013 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    13.4 3.59 5.14  2

     

    2011 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    13.6 3.63 5.51  <4

     

    2007 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    14.15 3.61 5.36  <2

    2007 has been considered as a challenging year. Due to the lower than average temperatures throughout the year, the grapes were handpicked before reaching deep maturation offering a wine of a more agressive tannic character.

     

    2005 Vintage

    ABV (alc by vol) pH TA (gr/lt) RS
    14.4 3.72 5.10 <2

    2005 has been an exceptional year for Mount Athos. Thanks to the ideal conditions throughout the year, the grapes were handpicked in deep maturation leading to a wine of extraordinary complexity, richness and melted tannins.

     

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Date: July 11, 2011
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