Varieties:Moschato Mavro Tyrnavou (Black Muscat of Tyrnavos) 100%
Harvest Dates:from the 16th to the 30th of September
Alcoholic Fermentation Duration: 25-30 days
Alcoholic Strength(20Ο C): 14,0-15,0
Total Acidity (gr/lt): 5,0-6,0
Volatile Acidity (gr/lt): 0,20-0,30
Free Sulfites (ppm): 15-20
Total Sulfites (ppm): 60-80
Residual Sugar(gr/lt): 120-150
WINE MAKING / MATURING
After the grapes are ripe, they are harvested and placed on nets on the ground to allow their natural dehydration.
They sunbathe for about 30 days. When the desired super-maturation is achieved, they are fermented for 25-30 days in stainless steel tanks at controlled temperatures of 20 ° C.
Fermentation with Indigenous Wild Yeasts. After fermentation, they are placed in oak barrels for two years in order to complete their maturation.