All Vintages

Winemaker's Note

On the nose the wine displays aromas of white fruits and flowers. On the palate, the citrus acidity balances with the warm alcohol and the round mouthfeel of the wine, and finishes with a lingering aftertaste.

Varieties

Assyrtiko 100%

Production

Ageing

3-4 years

Cellaring

Fermentation in tank, maturation for 4-5 months on fine lees

Origin

Selected blocks of the Amyndeon vineyards

Food Pairing

Intense, with refreshing acidity and firm structure, Assyrtiko is a wine ideal for food pairings: fish fillet roasted or poached, fried cod, oven-roasted stuffed squid, pasta in white sauce, white cheeses.

Analytical Data

Alcohol:  12.4% vol
pH:  3.39
Titratable acidity:  5.8 g/lit
Volatile acidity:  0.32 g/lit
Residual sugar:  1.8 g/lit
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  8/35

The vineyard lies at an altitude of 700 meters within the viticultural zone of Agios Panteleimon, in the Amyndeon Appelation in Northwestern Greece. The vineyard’s mean yield does not exceed 40 hl/he. The soil is sandy and poor, thus offering the possibility of producing wines of exquisite quality and rich aromas. The microclimate of the region is characterised by cold winters and warm summers, while the four neighbouring lakes contribute to the creation of a mild continental climate. Assyrtiko is produced from young vines, 6-8 years-old.

The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inoculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4-5 months on fine lees, thus gaining more volume and complexity.

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