All Vintages

Winemaker's Note

Tesseris Limnes 2013 is a wine with even fuller body and volume, the result of a very good year for Amyndeon, which allowed the grapes, and especially Gewürztraminer, to reach higher levels of maturity. Malolactic fermentation endowed it with an unctuous mouthfeel balancing its vivid freshness. Pronounced and well-defined aromas of rose, white flowers and vanilla and a flavorful lingering aftertaste complete the experience of this wine, which shows a powerful character and an enchanting complexity.

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

Grilled fish, sea food, green salads, grilled vegetables, pasta in white sauce, sea food pasta, grilled chicken, green curry chicken, braised pork in white sauce

Analytical Data

Alcohol:  13.5%
pH:  3.36
Titratable acidity:  5.1 g/L
Volatile acidity:  0.32 g/L
Residual sugar:  1.9 g/L
Phenolic index:  9.58
Color intensity:  n/a
Free/Total sulfites:  28/123 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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