When white varieties were planted for the first time in Amyndeon, one of the places that were chosen for that purpose was a special plot of land in the Rasto plateau. It was there that the first Sauvignon Blanc vineyard of the area and one of the first in Greece was established in 1990. With time, Amyndeon proved to be ideal for the cultivation of white grapes, while some of its vineyards stood out for their particular quality features. One of them was the first Sauvignon Blanc vineyard, the one that the locals call Droumo.
Amyndeon has an almost continental climate, featuring cool winters, warm summers and wide temperature swings between night and day, one of the coldest in Greece. The extremities of the local conditions are evened out however by the presence of four lakes that surround the vineyards of Amyndeon creating ideal conditions for vine growing. It is here where the gently sloping Droumo vineyard lies. Thanks to the cold weather conditions and its poor sandy soil, Droumo is the ideal place for Sauvignon Blanc, a variety perfectly adapted to this type of terroir where it gives its finest examples.
The vineyards of Amyndeon, at an altitude of 600 to 750 m lie at the coldest extreme of the Greek vineyard. Here, the low temperatures and the north winds that blow throughout the year cool down the grapes creating ideal conditions for the cultivation of white grapes and the production of intensely aromatic, refreshing and elegant wines. Sauvignon Blanc in particular, a white variety originating from central France adapted in cold climates with poor soils, found in Amyndeon one of the most suitable terroirs in Greece. Here, this noble grape produces wines with a pronounced aromatic character enhanced with elegant green notes typical of a cold climate Sauvignon Blanc.
After careful selection at the vineyard, the grapes go through a period of cold soak at 10oC for 12 hours. This technique maximizes the extraction of aroma precursors into the must, helping to create wines with intense primary aromas of very high quality. Fermentation takes place at temperatures ranging from 16 to 18°C in stainless steel tanks. After the end of the fermentation process, 3-5 months of enzyme-aided batonnage on the lees shape the final fatty character of the wine. The result is a wine showing complex tropical aromas of grapefruit and kiwi, green notes of freshly-cut grass and hints of white flowers, a rich body and a lasting finish.
My father planted in 1990 the first vineyard of Sauvignon Blanc in the area of Amyndeon. The idea was that white grapes would be tested for their results in this cold area, where the main grape variety, the red Xinomavro, was not able to ripen well every year depending on the conditions. Along with the Greek Roditis, he also planted as an experiment some international varieties. The Sauvignon Blanc from the vineyard of Droumo was released as a single varietal wine in the early 2000s. After a while it became one of the components of the Samaropetra blend, undoubtedly the best. When we were able to add in Samaropetra the wine of other selected vineyards as well, it was time for Droumo to continue its journey as a single varietal wine in a limited number of bottles. In any case, our experiment was already a success.
Droumo and food: elegant and verstile
Rich tropical fruit aromas, green freshness and a sharp acidity that underpins the aromatic character and cleans your palate before the next bite, make up a wine that is an excellent pair with food. Green, refreshing salads with summer fruits, but also the quirky asparagus are some of the first choices that come to mind when thinking to pair a refreshing glass of Droumo with food, but also fish, seafood or chicken, especially when their taste is enhanced with green notes of parsley, basil, coriander or mint. Moreover, the razor-sharp acidity of Droumo, will cut through the fatty richness of a goat cheese and highlight its aromas; and if the situation calls for an aperitif, a glass of Droumo, with its seductive aromas will light up the moment.