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 baeckeoffe, ghormeh sabzi (iranian herbed lamb stew) or genuine chicken tagine olive and lemon confit tagine with argan oil.
Details and technical informations about Winery Olympia Gi's Artemis Syrah Rosé.
Discover the grape variety: Rebo
Supple, fruity reds with a deep ruby colour, soft tannins and a charming palate, showing signature aromas of red and black fruits (cherry, blackberry), plum, gentle spices and balsamic notes. Modern, airy profile to drink young or for short ageing. Grown mainly in Trentino and Veneto, used in northern Italian blends and as a single-variety wine. Italian black variety obtained in 1948 at San Michele all'Adige, a cross of Merlot × Marzemino.
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
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
