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Product Information
| This Agiorgitiko is medium-bodied with ripe cherry and plum fruit flavours, subtle herbal notes and velvety tannins. |
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Country of origin
| Greece |
Package type
| Bottle |
Allergen Information
| Contains Sulphites |
Dietary Information
| Suitable for Vegans |
Brand
Godessa
Brand details
CAVINO is a family owned winery, founded in 1958 and located on the slopes of Aigialia in Peloponnese, amid charming vineyards. The location is a combination of mountains and the sea, creating a unique climate that gives local grapes their exceptional quality.
Manufacturer
| Cavino S.A, Gefira Meganiti, 25100, Aigio, Greece |
Country of Packing
| Greece |
Grape variety
Agiorgitiko
Current vintage
| 2024 |
Regional information
| Grown in the highlands of the Peloponnese, the vineyards benefit from a cool Mediterranean climate, where altitude tempers warmth and preserves natural freshness. The soils are sandy with limestone, providing excellent drainage and contributing to precision, minerality, and finesse |
Tasting notes
The nose is expressive, revealing ripe red fruits intertwined with hints of lavender and a subtle touch of butter, creating a harmonious and inviting bouquet. On the palate, the wine is soft and silky, with velvety tannins that wrap around the flavours of fresh fruit. The finish is balanced and lingering, highlighting the wine’s delicate fruit character and refined texture.
Alcohol by volume
12.50%
Producer
Cavino S.A.
Serving suggestions
Tomato-based sauces, spicy Mediterranean cuisine, lamb or beef.
Winemaker
Stelios Tsiris
Vinification details
| Grapes are carefully delivered in small boxes to preserve integrity, then destemmed and gently crushed prior to fermentation. Fermentation takes place in stainless steel tanks (50–200 hl) with the skins, allowing for full extraction of colour, flavour, and structure. During the first two days, the must undergoes delestage to enhance aroma, tannin refinement, and oxygenation. Over the next five days, the tanks are treated with pump-overs twice daily to ensure even extraction, followed by short daily pump-overs until fermentation is complete, promoting balance, complexity, and a smooth, structured palate |
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