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Winemaker's Note

Tesseris Limnes 2012 is a wine with a light yellow color and long, slow moving legs suggesting a full body and an oily texture. The highly perfumed nose is characterized by aromas of vanilla and bread crust from the barrel, on a canvas of lychee and peach coming from the Gewürztraminer. The lively acidity gives a mouth-watering grip to the wine, which displays impressive volume, rich texture thanks to the touch of the oak, and a long, aromatic finish.

Varieties

Chardonnay 60% and Gewurztraminer 40%

Production

4000 cases

Ageing

2-4 years

Cellaring

50% of the Chardonnay age for 8 months in new French oak barriques

Origin

Selected blocks of the Samaropetra, Palpo and Droumo vineyards

Food Pairing

Pairs beautifully with dishes based on fish or chicken, but also pork dishes in Asian sweet and sour sauces.

Analytical Data

Alcohol:  13.6%
pH:  3.39
Titratable acidity:  5.1 g/L
Volatile acidity:  0.40 g/L
Residual sugar:  2.1 g/L
Phenolic index:  9.28
Color intensity:  n/a
Free/Total sulfites:  22/96 ppm

The vineyard covers a total area of 13.3 acres and belongs to the viticultural zone of Agios Panteleimon In Florina in Northwestern Greece at an altitude of 600 meters. 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 existence of a mild continental climate. It is these four lakes that give their name to this wine!

The pre-fermentational extraction (skin contact) method is applied to both varieties seperately. Then follows the static debourbage and the inoculation with a pure culture of selected yeasts, which demonstrate the aromatic character of each variety. Half of the Chardonnay is fermented in new 225 litre oak barrels for three months, adding volume and complexity to the wine. The rest of the Chardonnay and the Gewurztraminer are fermented in stainless steel tanks. The final blend is done in early February.

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