A unique “contact”, where the elements of the oak embrace beautifully the primary floral and fruity aromas of Chardonnay.
Varieties: Chardonnay 100% Harvest Dates: The first 10 days of August Alcoholic Fermentation Duration: 15-17 days Alcoholic Strength: (20ΟC): 13,0 -13,5 vol pH: 3,2-3,4 Total Acidity (gr/lt):6,0-6,2 Volatile Acidity (gr / lt): 0,08-1,0 Free Sulfites (ppm): 20-25 Total Sulfites (ppm): 100-120 Residual Sugar: (gr / lt) ): 0,07-1,0
WINE MAKING / MATURING
Cold extraction (along with the must and berries) for 48h at low temperatures 5-7ΟC Alcoholic Fermentation in stainless steel tanks for about 15-17 days at controlled temperatures of 15-17ΟC. Fermentation with Indigenous Yeast. Staying on fine thin wine lees and continuous batonage for one month after the end of the alcoholic fermentation. Transfer to Ermitage 500ltr oak barrels and stay in them for six months. Staying on fine thin wine lees and continuous batonage until the moment of bottling.
A unique “contact”, where the elements of the oak embrace beautifully the primary floral and fruity aromas of Chardonnay. The alcoholic fermentation takes place in French Ermitage 500 ltr barrels, where the wine ages for 6 months with the presence of wine lees. It is characterized by its complexity and intensity in the nose, where vanilla, nuts and tobacco combine with aromas of exotic fruits and citrus. The acidity is balanced and harmonized with the whole,whereas a fruity aftertaste of long duration and the oak aroma fade beautifully and sweetly.