Vinification Manual harvesting 5-15/9. 6 days' prefermenation maceration at7-10C followed by 12 days' fermentation in stainless steel at 20-28C. Post fermentation maceration for 8 days at 22-25C. 2 months' lees contact. 15 months in French oak. Bottled June 2005.
Taste Profile Kokkinomylos is a single vineyard bottling released only in excellent years. The 2003 was one of the best ever. it has a well delineated structure holding dense fruit with an almost chocolatey texture. It can be cellared for 8-10 years.
Awards Thessaloniki International Wine Competition 2006: Grand Gold
Vinalies Intenationales 2006: Silver
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Tselepos Kokkinomylos 2003