All Vintages

Winemaker's Note

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Varieties

Xinomavro 80%, Merlot 20%

Production

n/a

Ageing

3 years

Cellaring

4 months in stainless steel tanks

Origin

n/a

Analytical Data

Alcohol:  n/a
pH:  3.25
Titratable acidity:  5.4 g/lit
Volatile acidity:  0.35 g/lit
Residual sugar:  9.8 g/lit
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The grapes go through cold soak at 12°C for a period of 2 to 5 days, depending on their quality features. The fermentation temperature is 20-22°C. The high acidity of Xinomavro is controled by the application of frequent lees stirring. The nal blend matures in steel tanks with the use of micro-oxygenation to simulate the effects of barrel aging. Malolactic fermentation is applied to the entire blend. Before bottling grape must is added in order to add sweetness to the final wine.

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