All Vintages

Winemaker's Note

Aromas of strawberry, vanilla and sweet spices on the nose, plenty of volume and richness on the palate, where the aromas of the oak balance with the pleasant acidity and the fruity aftertaste of the wine. The 2012 Ramnista is a Xinomavro with a soft mouthfeel coming from a vintage that produced expressive and very aromatic wines.

Varieties

100% Xinomavro (old vines)

Production

3000 cases

Ageing

10-15 years

Cellaring

18 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 6 months

Origin

elected vineyard blocks within the private vineyards in Yiannakohori

Food Pairing

Rare aromatic complexity with intense tannin structure and robust acidity. An excellent pair for red meat and game.

Analytical Data

Alcohol:  13.4 %vol
pH:  3.47
Titratable acidity:  5.5 g/lt
Volatile acidity:  0.68
Residual sugar:  3.7 g/lt
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. The estate is divided into a mosaic of 30 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block. Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes. For “Ramnista” we use grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Moreover most of these blocks are closest to the nearby forest, where the more humid mesoclimate leads to a more tempered ripening pace.

The grapes are handpicked and sorted on a conveyor belt before crush. After a six–day pre-fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. We use both French and American oak, new oak up to 25%, and about 25% 500-lt casks. We filter very lightly.

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