Winery DiamantisMoschomavro - Xinomavro Rosé
Pink wine
This wine generally goes well with
The Moschomavro - Xinomavro Rosé of the Winery Diamantis is in the top 5 of wines of Siatista.
Wine flavors and olphactive analysis
On the nose the Moschomavro - Xinomavro Rosé of Winery Diamantis in the region of Macedonia often reveals types of flavors of red fruit.
Discover the grape variety: Xinomavro
A very old grape variety grown in Greece and very well known in Central Macedonia. It is most certainly a descendant of white gouais and should not be confused with mavrud or mavroudi. It should be noted that many grape varieties have the synonym mavro. Xinomavro is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Moschomavro - Xinomavro Rosé from Winery Diamantis are 2018, 2016
Informations about the Winery Diamantis
The Winery Diamantis is one of of the world's greatest estates. It offers 13 wines for sale in the of Siatista to come and discover on site or to buy online.
The wine region of Siatista
The wine region of Siatista is located in the region of Kozani of Macedonia of Greece. Wineries and vineyards like the Domaine Dio Fili or the Domaine Diamantis produce mainly wines white, red and sweet. The most planted grape varieties in the region of Siatista are Xinomavro, Pinot noir and Gewurztraminer, they are then used in wines in blends or as a single variety. On the nose of Siatista often reveals types of flavors of cherry, red fruit or vegetal and sometimes also flavors of tropical fruit, citrus fruit or tree fruit.
The wine region of Macedonia
Greek Macedonia (Makedonia) is an expansive region in Northern Greece. It is bordered by the Republic of North Macedonia, Albania and Bulgaria to the north and the Aegean Sea in the South. The vineyards in the mountainous region are extensively planted to Xynomavro, along with Roditis, Limnio and the more-international Cabernet Sauvignon grape variety. Macedonian red wines are noted for their firm tannins and big flavors, and the best examples are among Greece's most-sought-after reds.
News related to this wine
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
