Winery KourtakiKouros Patras
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Kouros Patras of Winery Kourtaki in the region of Peloponnesos often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or tropical fruit.
Details and technical informations about Winery Kourtaki's Kouros Patras.
Discover the grape variety: Ora
A variety resulting from a cross between (Cinsaut x Csaba pearl) by the cardinal. In 1989, it was registered in the Official Catalogue of Varieties list A1.
Last vintages of this wine
The best vintages of Kouros Patras from Winery Kourtaki are 2019, 2018, 2015, 2012 and 0.
Informations about the Winery Kourtaki
The Winery Kourtaki is one of of the world's greatest estates. It offers 31 wines for sale in the of Patras to come and discover on site or to buy online.
The wine region of Patras
The wine region of Patras is located in the region of Achaia of Peloponnesos of Greece. Wineries and vineyards like the Domaine Cavino or the Domaine Cavino produce mainly wines sweet, white and red. The most planted grape varieties in the region of Patras are Agiorgitiko, Savatiano and Merlot, they are then used in wines in blends or as a single variety. On the nose of Patras often reveals types of flavors of oak, red fruit or non oak and sometimes also flavors of black fruit, earth or citrus fruit.
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: 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.
