Glykerithra
Introduction
Glykerithra is one of the rarest and most captivating red varieties of the Greek vineyard, historically based in Epirus (Ioannina region) and sporadically found on certain Ionian islands, such as Corfu. Its name is compound and revealing ('Glykos' + 'Erythros'), indicating a character that combines color intensity with a natural sense of sweetness and softness.
Tasting Notes
Color: Bright ruby, medium to high intensity. Aromas: A palette of ripe red fruits (strawberry, raspberry), notes of cinnamon, and a subtle herbal sensation. Palate: Soft and balanced, with 'sweet' tannins that are not astringent. Its acidity is moderate, offering a rounded aftertaste.
Gastronomy
Epirotic Dishes: Casserole meats, traditional stews with red sauces. Charcuterie Platter: Pairs excellently with lightly smoked cold cuts and cheeses like smoked Metsovone. Pasta: Pasta with beef ragout or mushroom sauces.
Terroir
Primarily found in the mountainous and semi-mountainous vineyards of Epirus, in limestone and sloping soils. There, the cool climate and altitude help the variety to ripen without losing its elegance. Adapted to the high rainfall of Western Greece, Glykerithra manages to maintain the health of its fruit despite the region's humidity.
Summary
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