Winery CavinoIonos Imiglykos
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Ionos Imiglykos of the Winery Cavino is in the top 40 of wines of Attiki.
Food and wine pairings with Ionos Imiglykos
Pairings that work perfectly with Ionos Imiglykos
Original food and wine pairings with Ionos Imiglykos
The Ionos Imiglykos of Winery Cavino matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef with pepper, oven-baked lamb stew or korma chicken (india).
Details and technical informations about Winery Cavino's Ionos Imiglykos.
Discover the grape variety: Agiorgitiko
Supple and structured reds with a deep ruby colour, melted tannins and moderate acidity, on intense aromas of ripe red and black fruits (cherry, plum, blackberry), sweet spices, Mediterranean herbs and balsamic notes. Made as young approachable reds, fresh rosés and barrel-aged keepers. The absolute star of Nemea PDO in the Peloponnese (Greece's flagship red appellation). Native Greek variety, one of the most widely planted in the country.
Last vintages of this wine
The best vintages of Ionos Imiglykos from Winery Cavino are 2015, 0
Informations about the Winery Cavino
The Winery Cavino is one of of the world's great estates. It offers 71 wines for sale in the of Attiki to come and discover on site or to buy online.
The wine region of Attiki
IGP of the Athens region, one of the oldest wine zones in the world, dry Mediterranean climate on limestone and schist. Savatiano signature historic king grape (2,500 years, base of Retsina flavored with Aleppo pine resin): today rehabilitated in dry whites with green apple, citrus, white flowers, fennel and mineral touch, tense palate. Also aromatic Malagouzia (peach, citrus), tense saline Assyrtiko. Supple Agiorgitiko red.
The wine region of Continental Greece
Vast region of central Greece (Attica, Boeotia, Euboea, Phocis. ), ~1/3 of national output.
The word of the wine: Vent (taste of)
A defect that characterizes a wine exposed to the air, and which has lost its aromatic qualities.
