Naoussa

Typical winter. Spring kicked off with a cool March resulting in a longer time till budbreak
completion, while the dry conditions with significant diurnal variation of April and May led to
an early (by 1 week) flowering. Summer started with hail on 12 June, decreasing the overall
production depending on the area. The next 2 months were characterized by long
heatwaves and dry conditions; the rapid development of veraison in early August was a
most positive sign. Since September, weather conditions went back to typical, even ideal
standards for the full ripening of Xinomavros. The grapes were handpicked from late
September until mid-October 2021.

As stated on the label (Cuvée Villages), our NAOUSSA is produced from a strict selection of
Xinomavros grown on both our Estate (younger vines) and small vine growers’ parcels
around the different areas of the PDO zone. The villages of Naoussa offer a most interesting
diversification on their hilly terrain in terms of altitude, slope, soil structure, orientation etc.
These conditions shape an intriguing mixture of meso-climates.
Our NAOUSSA Cuvée Villages is a wine enthusiast’s introduction to the great richness of
the viti-vini traditions of the region, featuring at the same time, the dynamics of Xinomavro
at its heartland-terroir.

The grapes are cooled at 10 °C and proceed to rigorous grape selection on conveyor belt.
Cold soaking for 6 days at low temperatures followed by fermentation in stainless steel
tanks at temperatures of 20 – 23 °C for 12 to 15 days. Malolactic fermentation and
maturation in mainly Frenck oak barrels of 225 and 500 liters in a combination of new and
old use (3rd to 5th fill) for 12 months. The first blend is made on the 6th month of maturation,
the final one before bottling.