Winery AcheonLaura Nera
Red wine
This wine generally goes well with
The Laura Nera of the Winery Acheon is in the top 10 of wines of Slopes of Egialia.
Wine flavors and olphactive analysis
On the nose the Laura Nera of Winery Acheon in the region of Peloponnesos often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Details and technical informations about Winery Acheon's Laura Nera.
Discover the grape variety: Brustiano
Lively and fresh dry whites with a pale golden robe, a lean palate with preserved acidity, showing signature aromas of citrus (lemon, grapefruit), white flowers, white-fleshed fruits and iodine Mediterranean notes. Thirst-quenching insular profile best drunk young. Preserved for its heritage value, it occasionally features in Corsican blends and is subject to conservation plantings under the CRVI. Native white Corsican grape.
Last vintages of this wine
The best vintages of Laura Nera from Winery Acheon are 2017, 0, 2015
Informations about the Winery Acheon
The Winery Acheon is one of of the world's greatest estates. It offers 11 wines for sale in the of Slopes of Egialia to come and discover on site or to buy online.
The wine region of Slopes of Egialia
PGI of north-eastern Achaia on the slopes of the Gulf of Corinth (PGI 1997, heroic viticulture on terraces at 250–1,100 m, average 862 m, slope 33. 5%, rare north-facing exposure in Greece, cool summer breezes): Roditis native white as the signature variety (90% of production) — rich body with preserved acidity, great ageing potential and high altitude requirements. Mavrodaphne and other native varieties as complements, spectacular landscape.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
