All Vintages

Winemaker's Note

Garnet red color, typical to Xinomavro and the age of the vines. On the nose, fruit-forward -mainly wild strawberries and cherries-, together with fine notes of herbs and rose. The aromatic profile rolls into the palate where the velvety tannins and the racy acidity offer balance and zest to the mouthfeel. Long aftertaste, always with the trademark finesse of the Amyndeon terroir.

Varieties

Xinomavro 100%

Origin

Selected contracted vineyards of the area of Agios Panteleimon, in the PDO zone of Amyndeon, Northwestern Greece

Food Pairing

Pairs ideally with meat cooked in red sauce, wild mushroom risotto, stuffed peppers with cheese or ground beef, meat pies, grilled cheese Red with bronze hues, a colour typical for the Xinomavro sourced from Amyndeon.

Analytical Data

Alcohol:  13,5%
Residual sugar:  1,7 g/l
Titratable acidity:  6,3 g/l
pH:  3,39

By hand with strict selection on 17 and 18 October 2020. Average yield between the blocks 6,390 kg/ha.

This wine is a constant viti- project in progress aimed at tracking down, preserving and reviving old Xinomavro vines in the PDO region of Amyndeon. A dedicated effort by our team of viticulturists for over 20 years now, standing by small growers, supporting them with know-how all-year-round, giving them incentive to pass on this precious legacy to next generations. Each vintage is produced from a “pool” of selected parcels that meet the criteria of vine age (40 – 60 years), mindful vine growing and quality, while the quest for future vintages and new vine parcel discoveries never ceases.
For 2020 vintage, see below 7 indicative blocks used:

Parcel area (ha): 0.62
Planting year: 1940
Pruning system: Double royat
Exposure: NW
Slope: 3%
Density (plants/ha): 4,400
Soil: Sandy Clay
Soil pH: 8.1

Parcel area (ha): 0.42
Planting year: 1973
Pruning system: Double royat
Exposure: NW
Slope: 5%
Density (plants/ha): 3,300
Soil: Sandy Clay
Soil pH: 8.1

Parcel area (ha): 0.24
Planting year: 1930
Pruning system: Double royat
Exposure: NW
Slope: 4%
Density (plants/ha): 3,100
Soil: Sandy Clay
Soil pH: 8.1

Parcel area (ha): 0.14
Planting year: 1964
Pruning system: Double royat
Exposure: NW
Slope: 4%
Density (plants/ha): 3,100
Soil: Sandy Clay
Soil pH: 8.2

Parcel area (ha): 0.45
Planting year: Prior to 1930
Pruning system: Double royat
Exposure: NW
Slope: 4%
Density (plants/ha): 3,100
Soil: Sandy Clay
Soil pH: 8.0

Parcel area (ha): 0.47
Planting year: Around 1963
Pruning system: Double royat
Exposure: NW
Slope: 9%
Density (plants/ha): 3,800
Soil: Sandy Clay
Soil pH: 8.0

Parcel area (ha): 0.48
Planting year: 1930
Pruning system: Double royat
Exposure: E
Slope: 2%
Density (plants/ha): 2,800
Soil: Mostly Sandy Clay
Soil pH: 8.0

Rigorous grape sorting on conveyor belt. The berries are cooled at 8-10°C. Destemming, crushing and skin-contact for 6 days at a temperature of 10°C. Fermentation for 2 weeks, followed by post-fermentation maceration for 7 days. Malolactic fermentation in French oak barrels (mostly old). Maturation for 12 months with mild periodical lees stirring. One-year cellaring before released in the market.

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