All Vintages

Winemaker's Note

Varieties

100% Xinomavro

Production

n/a

Ageing

10-15 years

Cellaring

16 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 8 months

Origin

Selected vineyard blocks within the private vineyards in Yianakohori

Food Pairing

Rare aromatic complexity with intense tannin structure and robust acidity. An excellent pair for red meat and game.

Analytical Data

Alcohol:  13,7%
pH:  3,38
Titratable acidity:  5,5 g/lt
Volatile acidity:  0,58 g/lt
Residual sugar:  2,5 g/lt
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. The estate is divided into a mosaic of 42 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block. Rainfall
is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. For Ramnista we use grapes mostly from the vineyard blocks of lower pH and with lighter soil type in order to maximize the aromatic intensity and complexity.

The grapes are carefully handpicked and sorted on a conveyor belt before crush. The 2016 Ramnista was fermented for the first time in 5000-lt wooden casks (French oak) under total controlled temperatures. In order to enhance the wine, the pigeage method is applied where the grape solids are pushed back into the wine for the proper extraction of color, flavor and tannins. The final blend is made five months after
harvest and the last racking takes place about eight months later.

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