Winery Ktima Gerolemo (Κτιμα Γερολεμο)Ξυνιστέρι δρυος (Xinisteri Dryos)
White wine
This wine generally goes well with
The Ξυνιστέρι δρυος (Xinisteri Dryos) of the Winery Ktima Gerolemo (Κτιμα Γερολεμο) 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 Ξυνιστέρι δρυος (Xinisteri Dryos) of Winery Ktima Gerolemo (Κτιμα Γερολεμο) in the region of Lemesos often reveals types of flavors of oak, citrus fruit.
Details and technical informations about Winery Ktima Gerolemo (Κτιμα Γερολεμο)'s Ξυνιστέρι δρυος (Xinisteri Dryos).
Discover the grape variety: Mourvaison
Mourvaison noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Mourvaison noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Ξυνιστέρι δρυος (Xinisteri Dryos) from Winery Ktima Gerolemo (Κτιμα Γερολεμο) are 2015, 2017, 0, 2016 and 2018.
Informations about the Winery Ktima Gerolemo (Κτιμα Γερολεμο)
The Winery Ktima Gerolemo (Κτιμα Γερολεμο) is one of of the world's greatest estates. It offers 21 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
