Structure
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, pomegranate, vanilla
Palate: milk chocolate, sweet spice
Rich in aroma and absolutely typical of the appellation, with black cherry, sour cherry and pomegranate over vanilla, milk chocolate and sweet spices, and a dense, well-structured palate of plentiful velvety tannins.
What it pairs with
-
Juicy red meat in aromatic red sauce
Palivou names this pairing; the dense structure and velvet tannins hold the sauce. -
Aged cheeses
The producer recommends aged cheeses; the balanced acidity resets the palate. -
Mature cheddar
Named by Palivou; the chocolate and spice notes sit against the cheese's sharpness.
Facts
- Producer
- Ktima Palivou · visiting guide
- Grapes
- Agiorgitiko (100%)
- Classification
- PDO Nemea
- Oak
- Twelve months in first, second and third use French oak barrels, then six months in bottle
- ABV
- 13.5%
- Price
- €12-14 at retail
Frequently asked about Ktima Palivou Nemea
What does Ktima Palivou Nemea taste like?
Palivou describes a charming wine with a wealth of aromas and complete typicity for the zone, showing black cherries, sour cherries and pomegranate with hints of vanilla, milk chocolate and sweet spices. The mouth is full and dense with excellent structure, plentiful velvety tannins, balanced acidity and a pleasurable finish.
How is Ktima Palivou Nemea made?
Five days of cold maceration are followed by 17 days of skin contact with four pump-overs a day, then 12 months in French oak barrels of first, second and third use and six months in bottle.
What temperature should Ktima Palivou Nemea be served at?
The producer specifies 16 to 18 degrees Celsius.
What food pairs with Ktima Palivou Nemea?
Palivou recommends juicy red meats with rich aromatic red sauces, and says it is a perfect match with aged cheeses and cheddar.