Type | Dry Red Wine
Grape Varieties | Mandilaria 80% + Cabernet Sauvignon 20%
Region | Peania, Attica - Central Greece.
Classification | P.G.I. - Protected Geographical Indication “Attiki”.
Vineyard | From our 2 hectars organic vineyards in Mesogia Land of Attica.
Soil |Mostly clayey sand (SC), Slightly alkaline.
Climate | Temperate mediterranean with hot, dry summers and mild winters.
Harvest | 2019 - Night harvest by hand picking of the grapes, during the 4th week of September.
Vinification | The grapes, after the end of the night harvest and before sunrise, are carried to our winery in small lattices, maintaining their freshness and the low temperature of the night. This is followed by their separation from the stems, as they are concentrated in the stainless steel tanks for skin contact. They stay there, with the help of refrigeration, for approximately 15 days, in order to start the alcoholic fermentation, by the indigenous - wild yeasts that are found on the fruit and in the vineyard. During this period, pigeage and aeration is applied for several times a day, occasionally more frequently, to extract colour, flavour and tannin from the fermenting grape must. After the end of the fermentation, the fresh wine is collected, in order to separate from the fermented grapes. The fresh wine remains for 10 months with the fine lees, applying the "batonnage" method.
Bottled | 4th week of August in our winery.
Cork | DIAM 5 TRADITION 44x24,2 P015 SBM
Production |4.000 bottles 0,75L.
Alcohol | 14,5 % by vol
Residual Sugar | 2,8 g/L
Total Acidity | 7 g/L (tartaric acid)
pH | 3,58