Awarded Wine
Athiri Dandelion
Client

Boing Plc

Date

14/08/2011

Category

White Wines

Mono-varietal wine from the Aegean grape variety Athiri.
Pale lemon with green tints, which expose its youthful character and its careful vinification. A pleasant but discrete floral and fruity aroma. Balanced taste, acidity that deliver freshness, and
a characteristic minerality around the palate.

Type

Dry White Wine

Category

Protected Geographical Indication Crete

Provenance

Selected vineyards in collaboration with vine growers from Heraklion region

Grape Varieties

Athiri 100%

Soil

Sandy clay loam

Vineyards

The Athiri variety is cultivated at altitudes of 300-600m, around the entire viticulture area of Heraklion. The soil of the vineyards is mainly sandy clay loam, enhancing the production of wines with rich aromas and medium acidity. The microclimate is considered that of the typical island climate –cold winters with hot summers and medium levels of rainfall– and made milder by the presence of northwesterly winds coming from the Aegean Sea, favoring the cultivation of this variety. Plantation density is from 2.800 to 3.800 vines per hectare and production does not exceed 50hl per hectare.

Plant Density

2.800-3.800 vines per hectare

Alcoholic Volume

14%

Production

5.000 bottles 

Maturation Potential

Please drink it fresh

Serving Temperature

10-12°C 

Food Pairing

Mediterranean cuisine, seafood and shellfish, light cheeses and fruits

Volume

750ml

Available Packaging

12 bottles

Harvest

Harvest is done manually in the morning hours, from 6.00 to 12.00, to avoid high temperatures. Vine picking takes place with the use of plastic cases of 18kg which are then stored in refrigerated trucks to protect and preserve the grapes until they are delivered to our winery.

Vinification

After thorough inspection at the receiving area of the winery, grapes are preserved for 24 hours in very low temperatures. After stemming, the method of cryo-maceration is implemented for about 6 hours. Consequently, the free-run juice is taken without pressure. Cold settling and injection with selected yeasts follow, to highlight the aromatic varietal profile. The wine is fermented in stainless steel tanks.
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