100% Xinomavro – PDO Naoussa

The estate is divided into a mosaic of 30 vineyard blocks of diferent mesoclimates
with varying exposure, orientation, slope, soil type, rootstock, vine density and
age, demanding tailor-made viticultural practices for each vineyard block.
Rainfall is abundant during the winter months, but summers are so dry that
regulated drip irrigation is applied to prevent water stress. Vine density ranges
from 3,500 to 4,000 per hectare and the average crop yield is maintained below
2.5 kg per vine. About 5% of the estate is planted with various rare indigenous
and international varieties for experimental purposes.

VINIFICATION

The grapes are handpicked and sorted on a conveyor belt before crush. After a six
day pre fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vini
cation at controlled temperatures. Fermentation temperature does not exceed
25°C. Roughly one third of the wine ferments in open top tanks with pigeage.
The final blend is made five months after harvest and the last racking takes place
about six months later. We use both French and American oak, new oak up to
25%, and about 25% 500-lt cas