All Vintages

Winemaker's Note

This single-vineyard wine shows complex citrus and white flower brioche, toasted bread and vanilla, while the rich aromatic character and the well-structured body make up a powerful wine with a serious ageing potential. Round, with dense body and flavour intensity.

Varieties

Chardonnay 100%

Production

n/a

Ageing

6-7 years

Cellaring

Fermentation and maturation for 8 months in new French oak barrels

Origin

The PALPO vineyard in Amyndeon

Food Pairing

The wine shows complex citrus and white flower brioche, toasted bread
and vanilla, while the rich aromatic character and the well-structured
body make up a powerful wine with a serious aging potential. Round,
with dense body and flavor intensity, the PALPO 2020 is a perfect match
to grilled white meats, grilled lobster, pumpkin ravioli, mushrooms in
white sauce, semi-hard ripened cheeses.

Analytical Data

Alcohol:  13,5%
pH:  3,39
Titratable acidity:  5,5 g/lt
Volatile acidity:  0,41 g/lt
Residual sugar:  1,7 g/lt
Phenolic index:  6-7 years
Color intensity:  n/a
Free/Total sulfites:  n/a

The grapes are sourced from the Palpo vineyard in the viticultural zone
of Agios Panteleimon within the Amyndeon appellation in Florina,
Northwestern Greece. Here, the Chardonnay vines were planted in
1990, as the special terroir of this vineyard was believed to be ideal
for growing white varieties. The high altitude (700m) and the poor
sandy soils lead to low yields (up to 7000kg/ha) and slow ripening
resulting in a rare aromatic intensity. Thanks to the four surrounding
lakes that act as a buffer zone, the vines experience more temperate
weather conditions than expected in this continental climate.

The grapes are picked at a high level of ripeness. Once at the winery,
the fruit passes through a stage of pre-fermentation cold soak, a process
that helps the extraction of more aromatic compounds from the skins
and contributes to the creation of intensely wines. After settling, the
must is inoculated with selected yeasts for the onset of fermentation,
which is carried out in new 228-lt oak barrels. This type of barrel, used
in Burgundy, is suitable for highlighting the special character of the
Chardonnay from the Palpo vineyard. After the end of the fermentation,
the wine remains in the barrels to mature for 8 months. The frequent
batonnage applied during the whole maturation period helps to shape
the rich character of the final wine.

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