Varieties: Assyrtiko 100%
Harvest Dates: From the 11th to the 20th of September
Alcoholic Fermentation Duration: 20-25 days
Alcoholic Strength (20Ο C): 12,5-13,0 vol
Total Acidity (gr/lt): 5,8-6,2
Volatile Acidity (gr/lt): 0,15 – 0,20
Free Sulfites (ppm): 3-4
Total Sulfites (ppm): 10-12
Residual Sugar (gr/ltr): 0,9-1,2
WINE MAKING / MATURING
Wine of Minimal Oenological Intervention
It is fermented in 800L clay amphorae for approximately 20-25 days at temperatures of 20-25ΟC.
Fermentation with Indigenous Wild Yeasts.
Extended maceration with the grape skins for 30 days (skin contact).
Aged after alcoholic fermentation in clay amphorae for 6 months with continuous batonnage on the fine lees.
Unfiltered, with minimal to zero sulfur.
Moderate orange color, with a unique aromatic profile of quince, orange, apricot, and orange peel, composing a complex bouquet of aromas.
A sturdy-bodied wine, with mild tannins and refreshing acidity.
SERVE AT 10-12 °C