All Vintages

Winemaker's Note

Varieties

Xinomavro 100% (old vines)

Production

n/a

Ageing

5-8 years

Cellaring

The base wine stays on its lees and is frequently stirred for 14 months in 2 and 3-year-old French oak barrels. The wine ages for 1 more year in the bottle.

Origin

Selected contracted vineyards of the area of Agios Panteleimon, in the PDO zone of Amyndeon, North-western 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% abv
pH:  3,35
Titratable acidity:  6.1 g/lit
Volatile acidity:  0.55 g/lit
Residual sugar:  n/a
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

Kali Riza is produced from 100% Xinomavro grapes grown in the area of Amyndeon, in Northwestern Greece. The grapes are carefully selected on harvest depending on their age and content in sugars, phenols and acids. Upon delivery at the winery, they are chilled at a temperature of 8-10 οC. After destemming, the grapes are crushed and left to cold soak for 6 days at 10 οC, a process aiming at the extraction of more color and aromas. The alcoholic fermentation lasts 2 weeks and is followed by 1 week of post-fermentation maceration. After this period, the wine is transferred to the barrels, were it is left to mature for 14 months. During this time, the wine undergoes malolactic fermentation while it is gently stirred on its lees. Finally, the wine is bottled and left to mature for 1 additional year

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