Douloufakis, Heraklion, Crete, Greece
Located in the centre of Crete, the Douloufakis winery now looked after by third generation Nikos and who has put this estate on the world map. The privately owned vineyards are situated on hill slopes at an altitude of 350 meters and the cultivation is done by hands as well as by mechanical means. They cover 20 hectares and are located within the vine region of Dafnes, on the island of Crete, in Greece.
Winemaker: Nikos Douloufakis
"Enótria" means "Land of Wine".
A simple, easy to drink wine that is expressive of everyday life in Crete. It is a blend of two very old indigenous grape varieties of Crete, Liatiko and Kotsifali, which successfully marry with the international Syrah grape. The blend is made from Syrah (60%), Kotsifali (30%) and Liatiko (10%). From the area of Dafnes, near Heraklion (Crete), at 350 metres above sea level.
Vinification
Classic red vinification in stainless steel tanks, at a temperature of 24°C to 28°C. Fermentation takes place separately for each grape variety.
Analysis
Alcohol : 13,19 % vol
Residual sugar: 2,4 gr/lt
Total acidity: 4,9 gr/lt
Total Sulfur: 80 mg/lt
Ageing
It can be aged nicely up to three years.
Tasting Notes
It has a pleasant and youthful ruby color. The variety of aromas includes red fruits and elegant notes of pepper. The taste is fresh and fruity, with high acidity and medium tannins. An interesting and easy to drink wine, with great balance and pleasant aftertaste.
Serving
Should be served at 17°C. It is an excellent companion for pasta with minced meat sauce, especially with rabbit minced meat, wild goat or guinea hen. It pairs well with some traditional Greek dishes, such as "moussaka" (vegetables and minced meet with béchamel sauce), "soutzoukakia Smyrneika" (meatballs in red sauce) and lentils with Cretan "apaki" (smoked pork). It is also nice with lentils in tomato sauce, rabbit or hare stew and eggplants "imam baildi". Its acidity makes the wine an excellent companion when flavours need to be tempered, so it is greatly combined with the fat of the traditional Cretan dish "antikristo arni" (lamb cooked in open fire).
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