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Lefkada
Lefkada
Regular price
€12,00 EUR
Regular price
Sale price
€12,00 EUR
Taxes included.
Dry Red Wine
Appellation: Protected Geographical Indication Paphos (or PGI Limassol depending on specific winery location)
Varietal Composition: Lefkada (often produced as a single varietal, or blended with Shiraz / Cabernet Franc)
Vineyard: Sourced from old heritage vineyards in the Paphos region (villages like Stroumbi and Polemi) and Krasochoria of Lemesos (Omodos).
Altitude: 600 - 900m
Soil: Limestone and stony clay soils.
Vinification: Temperature-controlled fermentation in stainless steel tanks with prolonged skin contact to extract its rich color, followed by malolactic fermentation.
Ageing: Oak barrels for 12 months, followed by further bottle maturation to soften its powerful tannins.
Varietal Composition: Lefkada (often produced as a single varietal, or blended with Shiraz / Cabernet Franc)
Vineyard: Sourced from old heritage vineyards in the Paphos region (villages like Stroumbi and Polemi) and Krasochoria of Lemesos (Omodos).
Altitude: 600 - 900m
Soil: Limestone and stony clay soils.
Vinification: Temperature-controlled fermentation in stainless steel tanks with prolonged skin contact to extract its rich color, followed by malolactic fermentation.
Ageing: Oak barrels for 12 months, followed by further bottle maturation to soften its powerful tannins.
Tasting notes
Color: Deep, intense ruby-purple.
Nose: Dominant aromas of ripe black fruits, wild cherries, and pomegranate, layered with strong hints of black pepper, eucalyptus, and toasted oak.
Palate: Full-bodied and highly structured with lively acidity and robust, rustic tannins that smooth out beautifully into a long, persistent aftertaste.
Food pairing & Serving Suggestions
Enjoy it with rich, fatty red meats, wild game, traditional slow-cooked beef stews (like Cypriot stifado), and heavily spiced or mature hard cheeses. Best served at 16–18 degrees Celsius.
Enjoy it with rich, fatty red meats, wild game, traditional slow-cooked beef stews (like Cypriot stifado), and heavily spiced or mature hard cheeses. Best served at 16–18 degrees Celsius.
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