Fragkou

Fragkou Body Red Dry, completes the "trilogy" Heart, Soul, Body. It is created from 80% Agiorgitiko and 20% Cabernet Sauvignon, coming from the Pikermi vineyard of Frangou Winery. Controlled extraction and classic red vinification at controlled temperatures, are the processes that the grapes of the two varieties will go through, in order to give us this amazing result, the Fragkou Body Red Dry.

Fragkou Heart White Dry, is a label by Anastasia Frangou and the vineyards of Spata and Pikermi. He will choose to combine two varieties, Savvatiano and Malagouzia, in order to create this special label. Pre-fermentation extraction in a controlled environment and alcoholic fermentation at low temperatures, are the processes that will undergo and acquire its blonde-yellow color and its full-bodied white fruits and herbs aromas.

Merlot and Syrah are the two varieties from which the Fragkou Merlot-Syrah Red Dry label was created. A shared label as it contains 50% of each variety, coming from the vineyards of Pikermi and specifically the location of Serdari. The carefully selected grapes will go through the process of classic red vinification, in a controlled environment, and then will ripen in French, oak barrels for 6-8 months.

Fragkou Soul Rose Dry is another label by Anastasia Frangou, which stands out and challenges us, with its features, to try it and enjoy it. The varieties Agiorgitiko and Merlot will be collected and selected, so that they can undergo pre-fermentation extraction and alcoholic fermentation processes.

Fragkou Agiorgitiko Rose Dry is a label created from the varieties Agiorgitiko and Sangiovese in percentages of 90% and 10% respectively. The varieties are collected and carefully selected from the vineyards of Pikermi.

Fragkou Assyrtiko Barrel Aged is a label from Anastasia Fragkou and the vineyards of Spata and Pikermio. In this particular wine, he chooses a variety, the well-known Assyrtiko, in order to create this special label. Pre-fermentative extraction in a controlled environment and alcoholic fermentation at low temperatures, are the processes it will undergo and acquire its light yellow color and its full white-fleshed aromas.