30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Ntroumo, in Amyndeon. The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties. The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character. For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend.
The grapes go through a period of cold soak at 10oC for 12 hours, in order to maximize the extraction of aroma precursors into the must. Fermentation takes place at temperatures ranging from 16 to 18°C in stainless steel tanks. After fermentation, 3-5 months of enzyme-aided batonnage on the lees shape the final fatty character of the wine.