Greek Wines | Paranga Red Dry, 2012, Kir-Yianni

Paranga Red Dry, 2012, Kir-Yianni
bottle
PRICE: 38 lei

Paranga is one of the best-sellers red wines made by Kir-Yianni, with a big history and an excellent value-quality ratio. Paranga is a refreshing and jammy combination: a supple Merlot in the background with a touch of a very spicy Syrah under the spell of a light and more easy-to-drink Xinomavro. It’s a perfect wine for the day-to-day table.

Grape varieties: Merlot (50%), Xinomavro (25%), Syrah (25%). 

Category:Dry red wine.

Classification: Protected Geographical Indication “Macedonia”.

Characteristics: Its ruby red color and herbal undertones are alluring, while its aromatic bouquet is complex and reminiscent of raspberry with hints of green pepper. It has volume, a light taste, and a round character. The mild tannins give a beautiful sculpted body mouth-feel. Its remarkable acidity gives rise to a complex bouquet of cinnamon, clove, and green pepper, and ensures a long finish. It is made to be consumed young. Serve it cool as an aperitif or along with barbecue and spicy food in general.

Viticulture:The grapes come from individual contract farmers from the viticultural area of Agios Panteleimon in Florina, in Northwestern Greece, that lies at an altitude of 600 meters. The usual grape yield does not exceed 40 hl/he. The soil is sandy and poor, thus offering the possibility of producing wines of good quality and rich aromas. The microclimate of the region is characterized by cold winters and warm summers, while the four neighboring lakes contribute to the existence of a mild continental climate.

Winemaking: Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the first three months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller body. After the final blend the wine is bottled, usually in April after the harvest. The winemaker's main objective is to achieve maximum fruit extraction, while preserving a good level of acidity.

Origin:Selected contracted vineyards in Northwestern Greece. 

Cellaring: No oak ageing. 8 months in stainless steel tank and 1 month in bottle. 

Ageing potential:5 years. 

Alcohol: 13.5% vol

pH: 3.51

Titratable acidity: 5.7 g/L

Volatile acidity: 0.44 g/L

Residual sugar: 2.5 g/L

Phenolic index: 53.7

Color intensity: 8.58/0.69

Free/Total sulfites: 28/72 ppm

Food pairing: A simple and easy-to-drink match to pasta, vegetarian dishes and barbecue delights.Serving temperature: 16-18°C.

Awards:

2014   Paranga 2012, Thessaloniki International Wine Competition,Silver

2012   Paranga 2010, Intervin Awards, Bronze

2010   Paranga 2008, Thessaloniki International Wine Competition,Silver

2010   Paranga 2008, Oinothiki Wine Guide, Silver

2009   Paranga 2007, Decanter World Wine Awards, Bronze

2007   Paranga 2005, Decanter World Wine Awards, Bronze


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