All Vintages

Winemaker's Note

Bright yellow-gold color. Intense nose with aromas of ripe peach, apricot and citrus, accompanied by notes of vanilla. The rich, creamy mouthfeel is balanced by the vibrant acidity. Great oak integration. Long, lingering finish.

Varieties

100% Assyrtiko

Origin

PGI Florina

Food Pairing

Tarsanas can be paired with dishes of Mediterranean cuisine based on fish and seafood, green salads and Japanese cuisine.

Analytical Data

Alcohol:  13.5%
Residual sugar:  1.7 g/L
Titratable acidity:  5.6 g/L
pH:  3.28

Typical winter to the area with low temperatures, adequate rain, and snow. Spring started colder than usual resulting in a later bud break. Standard conditions in April, while May was hot and dry. The June hail led to a lower production in the area. Rest of summer with a rotation of dry and hot weather. The low temperatures and intense rainfall of August was successfully coped due to the all-year-round proactive vineyard management, monitoring, and vigilance.

Harvest: The grapes were handpicked on 26 September 2022 with the yield reaching 8,700 kg/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

Rigorous bunch selection on conveyor belt. The berries are cooled down, and skin-contact follows. Fermentation starts in stainless steel tank and continues in French 225 lt barrels (50% of 1st use, 50% of 3rd and 4th use). Maturation for 8 months in barrels with mild lees stirring (bâtonnage) during the first half of maturation period.

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