Awarded Wine
Date

14/08/2011

Category

Sweet wines

A vinous presence that stands out.
A sweet wine of intense golden yellow. A dominant blend of dried fruits (apricots, prunes), roasted nuts, honey and raisins on the nose. An explosive finish with hints of summer fruits (melon, peach). Dense in the mouth, out-of-this-world equilibrium of all elements.

Type

Sweet White Wine

Category

Protected Geographical Indication Heraklion

Provenance

Selected vineyards in collaboration with vine growers from Heraklion region

Grape Varieties

Muscat 80%, Malvasia Aromatica 20%

Soil

Sandy clay loam

Vineyards

Muscat and Malvasia Aromatica are cultivated at altitudes of 350-600m, around the entire viticulture area of Heraklion. The soil of the vineyards is mainly sandy clay loam, enhancing the production of this kind of wine of intricate bouquet and intense acidity. The microclimate is considered typically Greek island climate –cold winters with hot summers and medium levels of rainfall– made milder by the presence of northwesterly winds coming from the Aegean Sea, favoring the cultivation of these varieties. Plantation density is from 3.300 to 4.200 vines per hectare and production does not exceed 100t per hectare.

Plant Density

3.300-4.200 vines per hectare

Alcoholic Volume

15%

Production

1.500 bottles 

Maturation Potential

10 years after harvest

Serving Temperature

8-10°C 

Food Pairing

Before and/or after a meal and with chocolate, fruit or desserts

Volume

500ml

Available Packaging

6 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 12kg which are then stored in refrigerated trucks to protect and preserve the grapes until they are delivered to our winery.

Vinification

After strict inspection of the overripe grapes at the receiving area of the winery, the selected grapes are kept in a specially-designed shaded area to reach partial dehydration. They are kept under constant ventillation to avoid post-harvest infections and careful lab-measurement surveillance for or a period of two to three weeks on a daily basis, until they reach the desired maturity. Once the desired maturity is reached, the grapes are stemmed and placed into the press. Only the free-run juice is cold settled and inoculated with selected yeasts, suitable to withstand extreme fermentation conditions and also suitable to showcase the aromatic character of the wine. The free-run juice ferments slowly and steadily in stainless steel tanks for a period of about six weeks. After the fermentation is over, the wine is aged for at least two years before it is bottled.
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