Stavroto
Introduction
Stavroto is a rare red variety from Thessaly, serving as the third and decisive pillar in the blend of PDO Rapsani. Although it is rarely found on its own, its role is strategic for the balance of the wines of Olympus.
Tasting Notes
Color: Vibrant ruby, denser than that of Xinomavro. Aromas: Subtle aromas of red fruits (strawberry, cherry) and herbal notes. Palate: Medium acidity, round tannins, and a pleasant, fruity aftertaste.
Gastronomy
Meats: Grilled meats, ribs, and grilled sausages. Cooked dishes: Traditional moussaka, pastitsio, or dishes with eggplants. Cheeses: Medium-aged yellow cheeses and feta.
Terroir
Cultivated on the slopes of Mount Olympus, at an altitude ranging from 200 to 800 meters. The soils are schistose and rich in organic matter, providing the necessary energy for the variety to mature properly. The climate is influenced by the mountain and its proximity to the Aegean Sea. The cool nights and air currents descending from the peaks of Olympus help Stavroto maintain its acidity, while the warm Thessalian sun aids in the maturation of the tannins.
Summary
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