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Winemaker's Note

An aromatic complex wine which combines powerfully fresh red fruits and notes of rose, make up the new vintage of 2017 Ramnista. On the palate, gentle tannins and round mouth feel, with distinctive sense of the oak barrel. The unexpected full body and robust acidity showcase a great wine with aging potential up to 15 years.

Varieties

100% Xinomavro

Production

n/a

Ageing

10-15 years

Cellaring

16 months in 225lit for the 80% of the blend and 500lit for the 20%, both French and American oak casks are used, plus further ageing in bottle for another 12 months until its release

Origin

PDO Naoussa, 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:  14,5%
pH:  3,56
Titratable acidity:  5,2 g/lt
Volatile acidity:  0,63 g/lt
Residual sugar:  2,7 g/lt
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The Kir-Yianni vineyards have an overall southeast exposure at an altitude of 120-280 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 2017 Ramnista was fermented for the first time in 5000-lt wooden vats (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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