ZOUMBERAKIS WINES

Petra - SeCreta¹
LOCAL WHITE DRY WINE OF CRETE | ORGANIC WINE | Vol 13%
PROTECTED GEOGRAPHICAL INDICATION (PGI) ‘RETHIMNON’
VARIETIES: VIDIANO 50%, ASSYRTIKO 50%
LOCATION: KOUKOULIAS, at an altitude of 610m.
VINIFICATION: Classic white vinification, fermented slowly at 16°C and aged in French oak barrels for 3 months.
CHARACTER: Clear golden yellow colour with white stone fruit aromas and subtle barrel notes. Full-bodied with high acidity. It is an excellent accompaniment to fish and white meats and traditional Cretan dishes.

Petra - SeCreta²
WHITE DRY WINE OF CRETE | ORGANIC WINE | Vol 13%
VARIETIES: VIDIANO 50%, THRAPSATHIRI 50%
LOCATION: KOUTSOURA PANO LAKKOUS, at an altitude of 700m.
VINIFICATION: Classic white vinification. Fermented at 16°C for 10 days in separate vats. Left in fine wine lees for 60 days to enrich the body and the aroma. Then they are blended together.
CHARACTER: Clear yellowish-white colour, aromas of citrus and white tropical fruits, such as pineapple, etc. Medium-bodied with a balanced acidity resulting from the high altitude of the vineyard. It is an excellent accompaniment to fish and shrimp, as well as white meats and traditional Cretan dishes.

Petra - SeCreta¹
LOCAL RED DRY WINE OF CRETE | ORGANIC WINE | Vol 13.5%
PROTECTED GEOGRAPHICAL INDICATION (PGI) ‘RETHIMNON’
VARIETIES: KOTSIFALI 60%, SYRAH 40%
LOCATION: KOUKOULIAS, at an altitude of 610m.
VINIFICATION: Classic red vinification. Fermented at 25°C and left with the grape mark for 10 days. Syrah is kept in French oak barrels for 10 months, and Kotsifali is kept in an inox vat.
CHARACTER: Ruby red colour, with pepper and red fruit aromas, and a rich and full aftertaste. It is an excellent accompaniment to meat and red sauce dishes, as well as to most traditional Cretan meat dishes.

Petra - SeCreta²
RED DRY WINE OF CRETE | ORGANIC WINE | Vol 14,5%
VARIETIES: KOTSIFALI 50%, LIATIKO 50%
LOCATION: KOUTSOURA – FRAKTO, at an altitude of 610m.
VINIFICATION: Classic red vinification. Fermented at 25°C in separate vats for 10 days and left in fine wine lees for 60 days to enrich the body and the aroma. Then they are blended together.
CHARACTER: Clear red and slightly ruby colour. Red fruit aromas, and barrel aromas resulting from 6-month ageing in barrels. Full-bodied with round acidity resulting from the high altitude of the vineyard. It is an excellent accompaniment to meat and red sauce dishes, as well as to most traditional Cretan dishes.