Winery HadjiantonasShiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Shiraz of the Winery Hadjiantonas is in the top 70 of wines of Cyprus and in the top 40 of wines of Lemesos.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Hadjiantonas in the region of Lemesos often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Hadjiantonas matches generally quite well with dishes of beef, lamb or spicy food such as recipes of cicadas at the chib, mediterranean lamb necklace or penne à la toscane.
Details and technical informations about Winery Hadjiantonas's Shiraz.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Shiraz from Winery Hadjiantonas are 2014, 2009, 2008, 0 and 2007.
Informations about the Winery Hadjiantonas
The Winery Hadjiantonas is one of of the world's greatest estates. It offers 9 wines for sale in the of Lemesos to come and discover on site or to buy online.
The wine region of Lemesos
The wine region of Lemesos of Cyprus. Wineries and vineyards like the Domaine Vlassides or the Domaine KEO produce mainly wines red, white and pink. The most planted grape varieties in the region of Lemesos are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Lemesos often reveals types of flavors of oaky, pineapple or orange and sometimes also flavors of nutty, honey or walnut.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
