Fresh with vibrant, yet well-balanced acidity. Lemon, lemon blossom, green apple and brioche on the nose, complemented by delicate botanic (chamomile) and mineral notes on the palate. Long, savory finish.
(Wine tasted on 10 May 2022)
IN THE VINEYARD
Elevation: Up to 100 m
Planting orientation: From SW to NE / 73 degrees
Soil: Stony, rich in organic matter
Age of vines: Young vines (6-year-old)
Pruning system: Single guyot
Yield/ha: 6,000 kg of fresh grapes
Harvest with grape sorting
Date: 24 September 2021
Note: Due to the volatile weather, it was a late harvest for Assyrtiko. We decided to hand-harvest the grapes 21 days later than in 2020 in order to maintain acidity and freshness despite the slightly lower alcohol levels.
AT THE WINERY
Grape sorting on a vibrating conveyor belt table. Whole bunch pressing for 2/3 of the grapes, 24-hour skin contact for the rest after destemming and crushing. Fermentation, lees stiring (batonnage) and 6-month skin contact in a combination of stainless steel tanks and clay amphoras. For this vintage, 20% of the total quantity was fermented with indigenous yeasts using the “pied de cuve” technique. Those grapes were picked and pressed in vessels at our vineyard; the fermentation started right there, taking advantage of the population of native yeasts present.
2021 is the first vintage to embrace our endeavours with indigenous yeasts in all our wines, as well as the first introducing our Organic certification.