Antilalos from Markoyianni Winery is a very good reason to add Refosco to your favorite red varieties. We have loved it and we still can't get over how balanced and intensely fruity this wine is!
Giannis and Antonia have taken over their grandfather's family winery in Skillountia, Olympia, and cultivate white and red Greek varieties, with some very special and extremely hard to find such as Vertzami and Kolliniatiko. This time, however, they are surprised with the Italian Refosco variety. The 25-year-old vineyards are autochthonous and are located mainly on the hills of the village of Diasella. The breeze there is always cool and the microclimate that is created provides very favorable soil for the perfect ripening of the grapes.
Initially, the juice remains with the marc for 6 full days and gives all the colors and aromatic elements. Fermentation takes place in stainless steel tanks and there it remains in contact with the lees for 7 months, acquiring complexity and volume. Then 50% is aged in an amphora and the remaining 50% in 3rd-use barrels. After 2 months, the result that has preserved the juicy black fruit is bottled unfiltered.
Antilalos Refosco from Markogianni Winery should be on every table, at every meal, because there you will definitely always find something with which it will pair wonderfully.
Enjoy it now!
