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"Amphora Liatiko" Red
Douloufakis Natural wine
Raw wine | Orange | Food wine
Red colour with maroon highlights, relatively clear. The wine may show a thin layer of sediment, as it has not been filtered. It was fermented and matured in amphoras, which contributed to bringing out the original aromas of the variety, and developing simultaneously wonderful aromas of oxidative ageing. Skin contact lasted more than 40 days providing the wine with rich tannic structure, while the slow exchange of oxygen from the amphora's pores provided it with a rich texture. Earthy aromas and noticeable minerality. Dried plum, fig and a blend of herbs of Cretan land, a special characteristic of the variety. In the mouth taste of maraschino cherry, black and red berries, intense tannins, but also fresh acidity.
"LIATIKO AMPHORA" was launched in 2016. Cretan amphoras have been excavated all over the Mediterranean area.
#AmphoraLiatiko #AmphoraDouloufakis #Liatiko
Serving Amphora Liatiko Red wine
Should be served at 16-18⁰C. It is well combined with meat dishes such as beef, duck and game. In case your dish is garnished either a spicy sauce or Thai curry or dried fruits, then the combination with the red amphora will amaze you.
Follow a recipeAmphora Liatiko Red Wine Vinification
Vinification in Cretan jars (pithoi) of 250-300lt, without addition of yeast and with the minimal amount of sulfur. The extraction of colour and tannins lasted 3 months in pithoi. After the separation, the wine remained for 2 more months in pithoi on lees {sur lies fines}. Racking followed and it has been matured for 4 more months in pithoi.
Residual sugar: 1.9 gr/lt
Total acidity: 6.3 gr/lt
Total Sulfur: 35 mg/lt
pH: 3.51
