Awarded Wine
Hatiri
Client

Boing Plc

Date

14/08/2011

Category

White Wines

Mono-varietal of the Malvasia Aromatica grape variety.
Golden-lemon, fruity, and revealing citrus fruit notes. Smooth and creamy with an exceptionally balanced taste, and an aromatic aftertaste of jasmine and night flower, a plant of a most distinct aroma, indigenous to Crete.

Type

Dry White Wine

Provenance

Selected vineyards in collaboration with vine growers from Heraklion region

Grape Varieties

Malvasia Aromatica 100%

Soil

Sandy clay loam, rich in calcium

Vineyards

Malvasia Aromatica is cultivated at altitudes of 350-550m, within the viticulture area of Heraklion, where the soil is mainly sandy clay loam, rich in calcium and on steep slopes. The microclimate is considered that of a mountainous island – including medium rainfall, very cold winters and very hot summers, made milder by the presence of night-time northwesterly winds coming from the Aegean Sea, favoring the cultivation of this variety. Plant-ation density is from 3.200 to 4.200 vines per hectare and production does not exceed 50hl
per hectare.

Plant Density

3.800-4.200 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, light cheeses and fruit

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 yeast follow, to highlight the aromatic varietal profile. The wine is fermented in stainless steel tanks for 10-12 days at temperatures that do not exceed 16°C.
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