Palivou EstateIxnos
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Ixnos of Palivou Estate in the region of Peloponnesos often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with Ixnos
Pairings that work perfectly with Ixnos
Original food and wine pairings with Ixnos
The Ixnos of Palivou Estate matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef with panang curry (red curry) or rabbit with prunes.
Details and technical informations about Palivou Estate's Ixnos.
Discover the grape variety: Merlot
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Last vintages of this wine
The best vintages of Ixnos from Palivou Estate are 0, 2014, 2013
Informations about the Palivou Estate
The Palivou Estate is one of of the world's greatest estates. It offers 23 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
