All Vintages

Winemaker's Note

The 2013 Samaropetra has a bright yellow color. On the nose it is intensely aromatic, with complex white flower and white peach aromas on a background of green bell pepper and buchsbaum. On the palate it is refreshing, with an elegant and vivid character balanced by a round mouthfeel and a lingering, fruity finish.

Varieties

Roditis (50%), Sauvignon Blanc (50%)

Production

n/a

Ageing

2-3 years

Cellaring

Batonnage in stainless steel tank for 2 1/2 months

Origin

Private vineyards and contract-growers in Agios Panteleimonas, Florina

Food Pairing

Excellent pair to seafood, pasta in white sauce and salads, it can also be enjoyed alone, as a refreshing aperitif.

Analytical Data

Alcohol:  12.5% abv
pH:  3.26
Titratable acidity:  5.6 g/L
Volatile acidity:  0.31 g/L
Residual sugar:  1.5 g/L
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyntaion appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to low vineyard yields (up to 40Hl/Ha) and slow ripening that results in a rare aromatic intensity especially for white grape varieties. Thanks to the four surrounding lakes that act as a buffer zone, the vines experience more temperate weather conditions than expected. We distinguish and treat accordingly two different vineyard types for Roditis: Those with high canopy and drip irrigation give good ripeness and balance between alcohol, acidity and intense aromas. Those with low canopy that are head-pruned at low height and dry-farmed give lower yields, later harvest dates, and high acidity with big mouthful.

We cold soak the Sauvignon Blanc entirely and partly the Roditis coming from the irrigated vineyards. Thus we maximize the extraction of aroma precursors into the must. Fermentation takes place at temperature ranges from 16 to 18°C in stainless steel tanks except for about 10% of the low-canopy Roditis that ferments in new oak at 20°C. After fermentation an enzyme-aided batonnage on the lees shapes the final fatty character.

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