Winery KaravitakisElia Sangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Elia Sangiovese of Winery Karavitakis in the region of Crete often reveals types of flavors of black fruit.
Food and wine pairings with Elia Sangiovese
Pairings that work perfectly with Elia Sangiovese
Original food and wine pairings with Elia Sangiovese
The Elia Sangiovese of Winery Karavitakis matches generally quite well with dishes of beef, veal or pork such as recipes of sloth pork loin, veal breast with new vegetables or ham croquette with purée.
Details and technical informations about Winery Karavitakis's Elia Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Elia Sangiovese from Winery Karavitakis are 2016, 0, 2014
Informations about the Winery Karavitakis
The Winery Karavitakis is one of of the world's great estates. It offers 43 wines for sale in the of Crete to come and discover on site or to buy online.
The wine region of Crete
The wine region of Crete of Greece. Wineries and vineyards like the Domaine Lyrarakis or the Domaine Economou (Oikonomoy) produce mainly wines white, red and pink. The most planted grape varieties in the region of Crete are Vidiano, Vilana and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Crete often reveals types of flavors of red fruit, cocoa or raisin and sometimes also flavors of mushroom, red cherry or red fruit.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
