Winery AdamosVasilissa
wine
This wine generally goes well with
The Vasilissa of the Winery Adamos is in the top 10 of wines of Pieria.
Details and technical informations about Winery Adamos's Vasilissa.
Discover the grape variety: Mavrodafni
Intense, opulent sweet fortified wines with a deep mahogany robe, dense and unctuous palate, showing signature aromas of candied black fruits (blackberry, black cherry), prune, dried fig, chocolate, spices and rancio balsamic notes. Very long finish. Undisputed star of Mavrodaphne of Patras AOC, the emblematic fortified sweet wine of the northwestern Peloponnese. Native Greek black grape grown mainly in Achaia and Kefalonia.
Last vintages of this wine
The best vintages of Vasilissa from Winery Adamos are 0
Informations about the Winery Adamos
The Winery Adamos is one of of the world's greatest estates. It offers 6 wines for sale in the of Pieria to come and discover on site or to buy online.
The wine region of Pieria
Greek PGI at the foot of Mount Olympus in Central Macedonia, between mountain and Aegean Sea, climate tempered by sea breezes. Malagouzia is the signature indigenous white: aromatic and ample with stone fruit, citrus, white flowers and tropical hints. Assyrtiko is tense and mineral; Xinomavro and Kolindrino offer structured indigenous reds with dark fruit and dried tomato. Chardonnay, Syrah and Cabernet complement.
The wine region of Macedonia
Large wine region of northern Greece, 1st by volume, altitude vineyards tempered by mountain massifs. Signature Xinomavro ("acid black") as king grape: structured, complex reds with signature notes of tart cherry, dried tomato, black olive, Mediterranean herbs, leather and a mineral touch, firm tannins and long ageing — compared to Nebbiolo. Stars in PDO Naoussa, Amyndeon, Goumenissa and Rapsani. Also lively, mineral Assyrtiko, aromatic Malagousia as whites.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
