All Vintages

Winemaker's Note

2010 Kali Riza has a bright red color. On the nose it shows an intense and complex red fruit character, typical to Xinomavro wines coming from the area of Amyndeon. On the palate it is full-bodied, with a velvety mouthful and a rich aromatic character which is balanced by a refreshing acidity and underpinned by a long, fruity aftertaste.

Varieties

100% Xinomavro from the area of Amyndeon (old vines)

Production

650 cases

Ageing

5-8 years

Cellaring

The base wine stays on its lees and is frequently stirred for 14 months in 2 and 3-year-old French oak barrels. The wine ages for 1 more year in the bottle.

Origin

Selected contracted vineyards of the area of Agios Panteleimon, in the PDO zone of Amyndeon, Northwestern Greece

Food Pairing

Pairs ideally with meat cooked in red sauce, wild mushroom risotto, stuffed peppers with cheese or ground beef, meat pies, grilled cheese

Analytical Data

Alcohol:  12.8%
pH:  3.28
Titratable acidity:  6.5 g/L
Volatile acidity:  0.53 g/L
Residual sugar:  2.4 g/L
Phenolic index:  49.4
Color intensity:  4.7/0.75
Free/Total sulfites:  20/84 ppm

A year that was rather peculiar, full of changes, filled with hope and despair, with beneficial rains in spring and hot days in summer and rainy again by the end of the harvest! Patience, close monitoring of the vineyard and careful selection on the vine and then in the winery were the main features of a vintage that started out with the best of omens, developed as a moderate year in terms of quality, but, overall, a very promising and full of surprises one. Rating: ***

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate. The grapes come from 60-year-old vines, yielding no more than 6000 kg/ha. The selection of the vineyards was based on their soil, and the vines’ health and capacity to reach full maturity.

Kali Riza is produced from 100% Xinomavro grapes grown in the area of Amyndeon, in Northwestern Greece. The grapes are carefully selected on harvest depending on their age and content in sugars, phenols and acids. Upon delivery at the winery, they are chilled at a temperature of 8-10oC. After destemming, the grapes are crushed and left to cold soak for 6 days at 10oC, a process aiming at the extraction of more color and aromas. The alcoholic fermentation lasts 2 weeks and is followed by 1 week of post-fermentation maceration. After this period, the wine is transferred to the barrels, were it is left to mature for 14 months. During this time, the wine undergoes malolactic fermentation while it is gently stirred on its lees. Finally, the wine is bottled and left to mature for 1 additional year.

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