Structure
Drinking window
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: black cherry, sour cherry, blackberry, liquorice
Palate: coffee, roasted nuts, chocolate, white pepper
Deep, intense Agiorgitiko with a concentrated bouquet of black fruit balanced by liquorice, coffee, vanilla, roasted nuts and chocolate, with dense, noisy tannins and a peppery finish.
What it pairs with
-
Hare stifado
Palivou names hare stifado; the dense tannin and liquorice depth meet the sweet onion braise. -
Beef in tomato sauce
The producer lists kokkinisto beef, where the wine's concentration holds its own. -
Stuffed aubergine papoutsakia
Named by Palivou; the coffee and chocolate notes suit the cheese-topped aubergine. -
Well-cooked beef cuts
The producer recommends well-cooked beef cuts for the wine's tannic grip.
Facts
- Producer
- Ktima Palivou · visiting guide
- Grapes
- Agiorgitiko (100%)
- Classification
- PDO Nemea
- Oak
- Fourteen months in new French oak barrels and clay amphorae, then eight months in bottle
- ABV
- 14.0%
- Price
- €19-21 at retail
- Drinking window
- 4-15 from vintage
Frequently asked about Ammos Terra Leone
What does Ammos Terra Leone taste like?
Palivou describes a deep, intense and enjoyable wine with the variety's character in exemplary expression: a concentrated bouquet of black fruits, black cherries, sour cherries and blackberries balanced by liquorice, coffee, vanilla, roasted nuts and chocolate, with mineral touches after time in the glass. The mouth is rich with dense tannins and a peppery aftertaste.
How is Ammos Terra Leone aged?
After five days of cold maceration at 8 degrees and 24 days of skin contact with four intense pump-overs a day, it spends 14 months in new French oak barrels and clay amphorae, then eight months in bottle.
What temperature should Ammos Terra Leone be served at?
Palivou specifies 18 degrees Celsius.
What food pairs with Ammos Terra Leone?
The producer recommends exuberant dishes such as hare stifado, beef in tomato sauce, lamb or stuffed aubergine papoutsakia, as well as well-cooked beef cuts.