Winery Porto CarrasPoem Sweet Red
Sweet wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Poem Sweet Red of Winery Porto Carras in the region of Macedonia often reveals types of flavors of oak, red fruit.
Details and technical informations about Winery Porto Carras's Poem Sweet Red.
Discover the grape variety: Gaillard 2
Simple, colourful reds with a pale purple robe, soft tannins and an airy palate, with unassuming red and black fruit aromas. Productive. Marginal today, it survives in a few heritage plots in France and is preserved in varietal collections for its genetic and historical interest. French black hybrid grape obtained in the 20th century, disease-resistant cross.
Last vintages of this wine
The best vintages of Poem Sweet Red from Winery Porto Carras are 2016, 0
Informations about the Winery Porto Carras
The Winery Porto Carras is one of of the world's great estates. It offers 35 wines for sale in the of Sithonia to come and discover on site or to buy online.
The wine region of Sithonia
PGI of the central finger of Chalkidiki in Macedonia (coastal vineyards including PDO Slopes of Meliton, sunny Mediterranean climate with low rainfall, cool summers 26°C): Malagouzia rare indigenous white signature (60% of whites) — remarkable aromatic profile. Syrah surprisingly well-adapted on the coast as red signature (60% of reds) — deep purple with complex aromas and full body. Sauvignon Blanc, Xinomavro, Limnio and Cabernet as diverse complements.
The wine region of Macedonia
Large wine region of northern Greece, 1st by volume, altitude vineyards tempered by mountain massifs. Signature Xinomavro ("acid black") as king grape: structured, complex reds with signature notes of tart cherry, dried tomato, black olive, Mediterranean herbs, leather and a mineral touch, firm tannins and long ageing — compared to Nebbiolo. Stars in PDO Naoussa, Amyndeon, Goumenissa and Rapsani. Also lively, mineral Assyrtiko, aromatic Malagousia as whites.
The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
