Winery Olympia GiArtemis Syrah Rosé
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Artemis Syrah Rosé of the Winery Olympia Gi is in the top 20 of wines of Peloponnesos.
Food and wine pairings with Artemis Syrah Rosé
Pairings that work perfectly with Artemis Syrah Rosé
Original food and wine pairings with Artemis Syrah Rosé
The Artemis Syrah Rosé of Winery Olympia Gi matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef curry, lamb stew or pasta with shrimp.
Details and technical informations about Winery Olympia Gi's Artemis Syrah Rosé.
Discover the grape variety: Putzcheere
It is believed to have originated in Hungary, in the region bordering Romania, from where it spread to Germany, Alsace and the southwest of France, particularly in the Gers and high Pyrenees departments. It is also found in the United States (California). Today, it is almost absent from French vineyards. - Synonyms: putchir, putscher, butschera (for all the synonyms of the grape varieties, click here!)
Last vintages of this wine
The best vintages of Artemis Syrah Rosé from Winery Olympia Gi are 0
Informations about the Winery Olympia Gi
The Winery Olympia Gi is one of of the world's greatest estates. It offers 14 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
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.
