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Domaine Nickolaou Mirage 2021

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Mirage is a red wine produced by Domaine Nickolaou in Nemea, Greece. It is made from pure Agiorgitiko grapes grown organically in the family's private vineyards, one hour from the Douramani area, with an average vine age of 10 years. The slope of the selected vineyard plots is 2%, with southern exposure and a yield of about 750 kg per hectare. No pesticides or fertilisers other than Bordeaux mixture, sulphur and organic mulch are used. Manual harvesting takes place at the end of September when the grapes reach the desired degree of phenolic and alcoholic maturity. Alcoholic fermentation with indigenous yeasts takes place in temperature-controlled stainless steel tanks for 10 days at 24°C. Maturation for 10 months in stainless steel. In line with organic farming principles, only the minimum necessary amount of sulphur dioxide is added. Before the end of alcoholic fermentation, the wine is transferred to oak barrels where it remains for 3 months on its own yeasts. Mirage is a fresh and fruity, floral and soft wine, to be tried with grilled meat

Manufacturer: Domaine Nickolaou

🍾 Mirage

🖼️ Nemea, Greece

🏡 Domaine Nickolaou

🍇 Agiorgitiko

📅 2021

🌡️ 13%

🍷 Red Wine

🛁Manual harvesting takes place at the end of September when the grapes reach the desired degree of phenolic and alcoholic ripeness. Alcoholic fermentation with indigenous yeasts takes place in temperature-controlled stainless steel tanks for 10 days at 24°C. Maturation in stainless steel for a further 10 months, then in the bottle.

👃🏻 Ihe nose has hints of bramble and blueberry, red flowers with herbaceous, earthy and pebbly notes

👅 Fresh and enveloping, rich and with delicate tannin, balanced and long

👍🏻 Serving temperature 16°-18°.

💕 Grilled meat

😍 Bright

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Nemea, Greece

Domaine Nikolaou was founded in 1984 following the family tradition dating back to 1936. The air that comes down from the mountains and the humidity of the legendary Asopos river define a unique microclimate for the vineyards. There are 14 hectares under certified organic cultivation, almost all with indigenous grape varieties such as Agiorgitiko, Kydonitsa, Asyrtiko, Moschofilero; with the exception of an area dedicated to Cabernet Sauvignon, Cabernet Franc and Merlot. In the winery, fermentation is temperature-controlled but with indigenous yeasts, and ageing takes place in steel and in wood.

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