Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the first five months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller body. After the final blend the wine is bottled, usually in April after the harvest. The winemaker’s main objective is to achieve maximum fruit extraction, while preserving a good level of acidity.
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Product/Service Sold Out | No |
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En Primeur | No |
New Arrivals | No |
Wine Type | White Wine |
Country | Greece |
Region | Macedonia, Amynteo/Amyndeon |
Varietals | Syrah, Merlot, Xinomavro |
Vintage | 2018 |
Bottle Size | 750ml |