The vineyard where our Chardonnay grows is located in the PGI wine region of Epanomi, on slightly elevated, sloped hills about 1km from the coastline of the Aegean Sea. It encompasses 1.25ha of plantation located on a southeast facing slope. The peninsula provides excellent conditions for dry, full bodied white wines. The constantly changing temperatures combined with the nearby mountain ranges, generate winds from various directions, as well as favourable temperature fluctuations.
The year 2013 started out very wet and transformed into an intensely hot summer. The grapes were treated with minimum irrigation and harvesting was entirely done by hand. The grapes were relatively small, but healthy and finely textured. The hot weather determined a very early harvest in the second week of August.
Only the first high quality pressing of Chardonnay was used for the production of the wine. The remainder has the honour to become Tsipouro – a Greek version of Grappa. Fermentation takes place in small units of stainless steel tanks at 12 – 13°C, resulting in a long steady and quiet fermentation, producing smooth and round aromas. After fermentation the Chardonnay is kept for four months on the fine yeast and then transferred to tanks for stabilisation solely by cooling it down close to freezing point for two weeks prior to bottling.
TONGUE, NOSE, EYES
This dry Greek wine has a beautiful gold – green colour. The nose discovers intense aroma of closely clustered fruits; the palate provides peach, honey melon and multiple exotic fruits with a long and consistent finish.
ANALYSIS AND DATA
Harvested: August 2013
Bottled: March 2014
Yield: 5000 L/ha
Alcohol: 14.9% vol
Acidity: 4.3% pH: 3.85
BEST SERVED AT: 8 – 11°C