Type | Dry White Wine
Grape Varieties | Savatiano 75% + Roditis 25%
Region | Peania, Attica - Central Greece.
Classification | Traditional Appellation / P.G.I. - Protected Geographical Indication “Retsina of Mesogia”.
Vineyard | From our 3 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 2rd 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 10 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, every 24 hours, 10% of the fermented grape must is collected from the bottom of the tank, as it is transferred to the fermentation tank, in order to separate from the grapes, while 10% of the fresh harvested grapes fill again the tank from the top. The addition to the grape must during fermentation of 0,5g/L of Aleppo Pine Resin, which is traditionally collected by hand from the forest of Kouvaras at Eastern Attica, offers a unique taste. The power of fermentation dissolves the resin and gives the characteristic flavour to the wine. After the end of the fermentation, the fresh wine remains for 10 months with the fine lees, applying the "batonnage" method.
Bottled | 3rd week of August in our winery.
Cork | DIAM 5 TRADITION 44x24,2 P015 SBM
Production |8.000 bottles 0,75L.
Alcohol | 13,5 % by vol
Residual Sugar | 3 g/L
Total Acidity | 7 g/L (tartaric acid)
pH | 3,40
