Winery GioulisCabernet Sauvignon - Merlot
wine
This wine generally goes well with
The Cabernet Sauvignon - Merlot of the Winery Gioulis is in the top 0 of wines of Klimenti.
Details and technical informations about Winery Gioulis's Cabernet Sauvignon - Merlot.
Discover the grape variety: Vidal blanc
An interspecific cross obtained by Jean-Louis Vidal, between Ugni Blanc and 4986 Seibel or Golden Ray, its foliage reminiscent of that of Ugni Blanc. It can be found in the United States and Canada, but is little known in France.
Informations about the Winery Gioulis
The Winery Gioulis is one of of the world's great estates. It offers 15 wines for sale in the of Klimenti to come and discover on site or to buy online.
The wine region of Klimenti
The wine region of Klimenti is located in the region of Korinthos of Peloponnesos of Greece. Wineries and vineyards like the Domaine Gioulis or the Domaine Gioulis produce mainly wines red, white and pink. The most planted grape varieties in the region of Klimenti are Cabernet-Sauvignon et Chardonnay, they are then used in wines in blends or as a single variety. We currently count 1 estates and châteaux in the of Klimenti, producing 3 different wines in conventional, organic and biodynamic agriculture.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
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.
