Winery Ν. ΚΟΥΚΟΥΛΗΘΡΑΣ & ΥΙΟΙ ΟΕΛήμνια Γεύση ( Lemnia Flavis )
Red wine
This wine generally goes well with
The Λήμνια Γεύση ( Lemnia Flavis ) of the Winery Ν. ΚΟΥΚΟΥΛΗΘΡΑΣ & ΥΙΟΙ ΟΕ is in the top 10 of wines of Lesvos.
Details and technical informations about Winery Ν. ΚΟΥΚΟΥΛΗΘΡΑΣ & ΥΙΟΙ ΟΕ's Λήμνια Γεύση ( Lemnia Flavis ).
Discover the grape variety: Molette
Crisp, light dry whites with a pale robe, a slender palate and preserved acidity of delicate citrus (lemon), white flowers (acacia), green apple and fresh mineral notes. An ideal profile for sparkling base wines thanks to its preserved acidity. Essential component of Seyssel AOC (still and sparkling) and Bugey AOC. Native French grape of Savoie and Bugey, signature of Savoyard sparkling wines.
Informations about the Winery Ν. ΚΟΥΚΟΥΛΗΘΡΑΣ & ΥΙΟΙ ΟΕ
The Winery Ν. ΚΟΥΚΟΥΛΗΘΡΑΣ & ΥΙΟΙ ΟΕ is one of of the world's greatest estates. It offers 4 wines for sale in the of Lesvos to come and discover on site or to buy online.
The wine region of Lesvos
The wine region of Lesvos is located in the region of Aegean Sea of Greece. Wineries and vineyards like the Domaine Methymnaeos or the Domaine Makara produce mainly wines red and white. On the nose of Lesvos often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of non oak, oak or spices. We currently count 2 estates and châteaux in the of Lesvos, producing 4 different wines in conventional, organic and biodynamic agriculture.
The wine region of Aegean Sea
West Turkish coastal region (Izmir, Manisa, Denizli, Aydin), ~53% of national production, sunny Mediterranean climate. Sultaniye: light and fresh with citrus, apple, melon. Bornova Misketi: aromatic and floral (rose, honey). Reds: Cabernet Sauvignon and Syrah dense and sunny (blackcurrant, blackberry, pepper, garrigue, firm tannins) — international varieties that ripen perfectly here.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
