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Domaine Economou Sitia Red 2012

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Ruby red color. Intense nose with blackberry aromas and spices. The palate is infused with plum, spices, blackberries, jam, raisin and prune flavors. Nice supple tannins and long lasting aftertaste.

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    Domaine Economou

    Domaine Economou

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    Domaine Economou, Greece
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    is a vin-de-terroir natural winemaker of extraordinary ability. With an oenology degree from Alba, years of cellar work in Germany and Bordeaux (Chateau Margaux) as well as Piedmont, under the guidance of Nebbiolo maestros such as Ceretto and Scavino, he returned to Crete in 1994. Upon resurrecting the family vineyards, Yiannis brought his considerable collective wine making experience to bear on the rare native varietals of the high Ziros plateau of eastern Crete. The Domaine’s 16 hectare vineyards are located in the villages Ziros, Katsidoni and Etia at an altitude of 600-650m. Mostly planted to Liatiko, Yiannis farms a special small-berried clone that is not found anywhere else in Greece. Domaine Economou’s wines are released when Yiannis deems them ready, consequently many vintages are released 10 to 15 years after harvest. They are some of the most idiosyncratic and distinctive wines in the world.
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    A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern wine industry took off in the late 20th century with an influx of newly trained winemakers and investments in winemaking technology.

    The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is mostly moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, sometimes necessitating irrigation.

    Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival and refinement of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include full-bodied and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    RAE550353_2012 Item# 254234

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