On the nose, the aromas of oak and herbs prevail, but once the wine breaths it combines elegant aromas of strawberry and rose to create a rich bouquet. Diaporos 2012 is a typical expression of the Xinomavro variety, with robust structure and long aftertaste. This is a wine of great aging potential, constantly evolving and revealing an increasingly rich character as time rounds up its acidity.
22 months in 225 L oak casks and 6 months further ageing in bottles
Block #5 of the Yianakohori Vineyard in Naousa
A rich wine with concentrated aromas, perfect pairing for food with intense flavours.
The Yianakohori Vineyard has an overall southeast exposure at an altitude of 120-280 m. The Estate is divided into a mosaic of 33 vineyard blocks of different microclimate with varying exposure, orientation, slope, soil type, rootstock, vine density and age. Almost all exposures and soil types are encountered within the Estate 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.
The grapes for Diaporos are sourced from the "heart" of Block #5 of the Yianakohori Vineyard, just over a small lake, a Kir-Yianni landmark. The slope of Block #5 has an inclination of 15%, the soil is loam clay with a very high pH, suitable for the production of full bodied Xinomavro. The average crop yield in this block does not exceed 650 kg/ha. Grape bunches are always loose, with very small berries and quite often, like in 2005, with a complete lack of seeds.
After a seven–day pre-fermentation cold soak at 8-10°C, the must undergoes a 10-15 day fermentation at controlled temperatures in open tanks with automatic pigeage devices. Fermentation and post-fermentation temperatures lie between 23-26°C. This process aims at stabilizing the color of Xinomavro and at softening its tannins. All of the wine finishes off its malolactic fermentation in new French barrels, which offer micro-oxygenation conditions, while frequent batonnage is applied. New French oak is used throughout the whole aging process.