Canava Roussos Rivari 2004

Canava Roussos Rivari 2004

Colour: Rose
Style: Dry
Grape Variety: Mandilaria and Assyrtiko
Wine region: Santorini
Vintage: 2004
Alcohol percentage: 12.8 %vol
Closure: Cork
Unit Quantity: 750ml
Aging potential: Yes

Wine maker’s notes

Vinification: Short and partial maceration of Mandilaria, followed by the common alcoholic fermentation of both grape varieties.

Tasting: Quite intense and fairly deep color, reminding pink caramel. Aromas of rose petals jam, cherry caramel, strawberry, a whiff of white pepper. Playfully flavored, vivid with a sense of cracked in the mouth caramel, accompanied by a discreet feeling of tannins. Good Length.

Serving temperature: 12-14o C

Food Matching: stuffed vegetables, stewed vegetables in tomato sauce and olive oil, pies, pizza, exotic and Asian cuisine, some mild tasting seafood, mussels prepared the Greek way “saganaki”, poultry.

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.