Winery Vassiliki ParliarouRed
Red wine
This wine is a blend of 2 varietals which are the Agiorgitiko and the Merlot.
This wine generally goes well with beef and game (deer, venison).
Food and wine pairings with Red
Pairings that work perfectly with Red
Original food and wine pairings with Red
The Red of Winery Vassiliki Parliarou matches generally quite well with dishes of beef or game (deer, venison) such as recipes of beef bobotie or rabbit sautéed hunter.
Details and technical informations about Winery Vassiliki Parliarou's Red.
Discover the grape variety: Agiorgitiko
Supple and structured reds with a deep ruby colour, melted tannins and moderate acidity, on intense aromas of ripe red and black fruits (cherry, plum, blackberry), sweet spices, Mediterranean herbs and balsamic notes. Made as young approachable reds, fresh rosés and barrel-aged keepers. The absolute star of Nemea PDO in the Peloponnese (Greece's flagship red appellation). Native Greek variety, one of the most widely planted in the country.
Last vintages of this wine
The best vintages of Red from Winery Vassiliki Parliarou are 0
Informations about the Winery Vassiliki Parliarou
The Winery Vassiliki Parliarou is one of of the world's great estates. It offers 17 wines for sale in the of Attiki to come and discover on site or to buy online.
The wine region of Attiki
IGP of the Athens region, one of the oldest wine zones in the world, dry Mediterranean climate on limestone and schist. Savatiano signature historic king grape (2,500 years, base of Retsina flavored with Aleppo pine resin): today rehabilitated in dry whites with green apple, citrus, white flowers, fennel and mineral touch, tense palate. Also aromatic Malagouzia (peach, citrus), tense saline Assyrtiko. Supple Agiorgitiko red.
The wine region of Continental Greece
Vast region of central Greece (Attica, Boeotia, Euboea, Phocis. ), ~1/3 of national output.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
