All Vintages

Winemaker's Note

A wine with a deep red color and rich red fruit aromas, such as strawberry and sour cherry on a background of tomato and vanilla from oak aging showing on the nose. Ramnista 2010 is a wine with a round mouthfeel, displaying a refreshing acidity and firm, but softer than usual, tannins, while the varietal character is more pronounced thanks to the more restrained use of barrel. The finish is filled with lingering notes of cherry, tomato and mushroom.

Varieties

100% Xinomavro

Production

3000 cases

Ageing

10-15 years

Cellaring

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

Origin

Selected vineyard blocks within the private vineyards of Kir-Yianni Estate in Yianakohori

Food Pairing

Complex, with intense acidity and rich in tannins, an excellent pair for red meat and game.

Analytical Data

Alcohol:  13.5 %
pH:  3.37
Titratable acidity:  6.3 g/L
Volatile acidity:  g/L
Residual sugar:  3.4 g/L
Phenolic index:  76.3
Color intensity:  6.25/0.81
Free/Total sulfites:  21/94 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 vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. 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. 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.

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 fermentation at controlled temperatures of no more than 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. Both French and American barrels are used, 25% of which is new oak, and about 25% 500-lt casks. The wine is filtered very lightly.

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