Assyrtiko “Tarsanas”

Α rather atypical year for Amyndeon. The winter was warmer than usual and relatively dry with lack of snow. The rainfall during the cooler than usual spring rolled onto June. As a result there was a vigorous shoot growth. The intensely hot and dry conditions in July and the light rain in early September were followed by temperatures within the average standards, beneficial for the ripening of medium and late harvest varieties as Assyrtiko.
Every stage of the vine cycle -from bud break to ripening- took place later by 10-12 days. The block aimed for Assyrtiko 'Tarsanas' was not pressured by disease. The rainy conditions in May and June though had an impact on berry set, leading to looser clusters and a decrease in production. Still, the quality features of Assyrtiko grapes for 'Tarsanas maintained a very high level.

Harvest: Handpicked on 6 October 2023. The yield on the block did not exceed 5,000 kg of grapes per hectare.

Assyrtiko ‘Tarsanas’ is produced from the block #10, located at the stunning KIR-YIANNI vineyard of Samaropetra at the village of Agios Panteleimon, in Amyndeon. It is one of the first plantings of the variety in the broader area, where we follow an organic cultivation protocol, together with the certified pest management applied to the vineyard.

Planting year: 2004
Exposure: ΝW
Pruning system: Single guyot
Planting density (plans/ha): 3,800
Slope: 10%
Soil pH: 8.2
Soil: : Poor, shallow sandy clay on limestone bedrock

Strict selection of the finest grape clusters on a sorting table. 50% of the grapes are pressed as whole clusters, while the remaining 50% are destemmed. Fermentation begins in stainless steel tanks and continues in 225-liter French oak barrels (50% first use, 50% third and fourth use). The wine matures for 6 months in barrels, with periodic bâtonnage of the fine lees during the first half of the aging period.