Canava Roussos Nama

Canava Roussos Nama

Colour: Red
Style: Sweet
Grape Variety: Assyrtiko, Athiri, Aidani, Mandilaria, and Mavrathiro 
Wine region: Santorini
Quality Classification: P.G.I. Cyclades
Alcohol percentage: 10%vol
Closure: Cork
Unit Quantity: 750ml
Aging potential: Yes

Wine maker’s notes

Vinification and maturation: Picking of overmatured grapes, follows the sun-drying process that lasts 12 days and the whole process of vinification is concluded by the alcoholic fermentation itself under controlled temperature. There is a standard maturation of 12 months but the wine has a long aging potential

Serving temperature: 8-10o C

Tasting: Dark red cherry color, which is very bright. Rich fruity aromas. Sweet taste, almost syrupy. The wine is medium-bodied with slightly sharp tannins. Pleasant, long aftertaste.

This wine is exclusively produced for religious purposes: It is only destined to the Orthodox Church for the Holy Communion.

Important notes

Tip: The shipping cost per bottle drops significantly the more bottles you buy. Join forces with friends and family to buy more bottles and bring the cost down.

-It is an offense to purchase or attempt to purchase alcoholic liquor if you are under the age of 18
-The price includes safe packaging cost

About Canava Roussos 

Canava Roussos, the oldest on Santorini, was founded in 1836 to produce high-quality wines uniquely expressing the characters of the numerous varieties of Thiran grapes.

Decades of experience have passed from generation to generation so that, with consistency, continuity and absolute respect, the expression is given to the island’s art of wine-making.

Today, Canava Roussos, faithfully adhering to the island’s traditions, values modern technology and aims at creating wines with individual tastes and bouquets, selecting fruit of the highest quality from the island’s select varieties: Assyrtiko, Athiri, Aidani, Mandilaria, Mavrathiro. 

At harvest-time, traditional wine-making methods are followed using authentic Santorini installations, allowing many visitors to see the “treading” and then “boiling” of the must in subterranean cisterns and huge barrels, and in some cases may actually experience the process.