Awarded Wine
Vidiano
Client

Boing Plc

Date

14/08/2011

Category

White Wines

Outstanding mono-varietal of the indigenous white grape Vidiano.
Brilliant green and lemon. Bouquet displays characteristic aromas of tropical fruits, pear and notes of citrus fruit. A velvety, unctuous aftertaste, prevails in the palate, supported by the volume
and length of high acidity.

Type

Dry White Wine

Category

Protected Geographical Indication Crete

Provenance

Selected vineyards in collaboration with vine growers from Heraklion region

Grape Varieties

Vidiano 100%

Soil

Sandy clay, rich in calcium

Vineyards

Vidiano is cultivated at altitudes of 550m and is found almost everywhere in Heraklion region. The soil of these vineyards is sandy clay, rich in calcium and contributes to the production of extremely fine wines with rich aromas. The microclimate is considered that of a mountainous island –with medium rainfall, very cold winters and very hot summers– made milder by the presence of night northwesterly winds coming from the Aegean Sea, favoring the cultivation of this variety. Plantation density is from 3.300 to 3.800 vines per hectare and production does not exceed 50hl per hectare.

Plant Density

3.300-3.800 vines per hectare

Alcoholic Volume

14%

Production

10.000 bottles 

Maturation Potential

2-4 years

Serving Temperature

10-12°C 

Food Pairing

Delightful with seafood, fish, salmon with asparagus, clams, light cheeses

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 8 hours. Consequently, the free-run juice is taken without pressure. Cold settling and injection with selected yeasts follow to highlight the aromatic varietal potential. The wine is fermented in stainless steel tanks for 15-20 days at temperatures that do not exceed 16°C.
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