Hand Made Mavrud Rosé Acacia | Barrel fermented | Sur Lie

A terroir wine from sunny Thrace!
Made with minimum human intervention from the indigenous grape variety Mavrud.

HOW THE WINE WAS MADE

The grape juice stays with the skins for a few hours after crushing. The free-run juice is fermented at 15-16°C. The fermentation finishes in new acacia barrels. The wine stays on lees for two months.

TASTING NOTES

Colour: Brilliant salmon pink colour;
Aroma: Rich, but delicate aromas of white flowers, grape juice and hints of strawberry;
Taste: Fresh and fruity, juicy structure, nice ripeness, slightly tight aftertaste. 

For more info please see the photos.
For current vintage, alcohol percentage and more details go to the tab Specification.

HOW TO DRINK IT

Food: antipasto, smoked chicken, ham, quail, spicy Mexican, venison
Cheese: Brie, Camember, Danish Blu, Sharp Cheddar;
Temperature: 11-12°C

THE REGION

Southern Region – Thracian Lowlands

This region includes around 35% of the vineyard massifs and is characterized by a moderate continental climate and good distribution of precipitation during the vegetation period.

ZAGREUS WINERY

Zagreus Winery was built in 2004, the year of the first harvest. The winery is an ultra modern building with a fully integrated cycle of production. In order to perform maximum quality control during the whole process of wine production, Zagreus only uses grapes from its own vineyards. 

As of 2010 all wines of Zagreus are organic according to the directives of the European Union. No herbicides or pesticides are used in the vineyards. The owners are proud of their fully integrated cycle of production. The whole process from the vines to the bottle happens at one place and is in "own hands", which guarantees full quality control.

Read more about Zagreus Winery ...