’19 Attica, GR
An organically grown blend of 6o year old Agioritiko & Mandilaria vines from Attica, in central Greece by Athens. Although both varietals here are known for their brooding, tannic characters, Emeis is fermented via carbonic maceration (similar to much Beaujolais’ production) which yields a much more playful, candied flavor profile, alongside a supple, lighter-hearted texture. There’s plenty of candied red berries at the forefront so you’ll have a wonderful alternative to Pinot Noir & Gamay. As Emeis has a tartness that’s somewhat akin to Sangiovese as well, so feel free to match it up against lighter recipes that use marinara sauces or even margarita pizza. That being said, with its lightness comes much more pairing flexibility than just Italian cuisine – think deli sandwiches, charcuterie, roasted pork, and grilled salmon.
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