Region / Location / Vineyard:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. Planted in 1919. Gobelet 100%. Single Block "Barba Yannis", 3,71 ha, Amyndeon plateau, 40°40'45.88"N, 21°41'35.93"E, at 647 m / 2.128 ft., with north-western exposure, facing mount Voras.
Vinification Method & Ageing:
Destemming, light crushing, cold soak - skin contact, alcoholic fermentation by indigenous flora isolated from the specific block, at gradually increasing temperatures, maintenance of wine “sur lies” for 24 months with regular stirring. 24 months in new Allie - Jupilles French oak casks, medium grain, white toasted and 12 months in bottle before release. No treatment or filtration before bottling.
Tasting Characteristics:
Bright dark ruby color. Complex nose with typical bouquet of sundried tomatoes, smoky black fruits, strawberries, dark cherries, licorice and spices. Full body, with rich fruit depth, blackberries, plums, herbaceous hints and oak on the back. Solid, velvety tannins and long aftertaste with persistent aromas.
Harmony:
Perfect match with juicy red barbecued meats, roasted lamb, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy full body cheeses.
Fermented and aged in French barriques for 12 months. Short pre-fermentation maceration and batonnage. Stelvin poma. Exotic intensity and presence of fruit. Ripe peach, orange peel, tropical fruit, vanilla, thick mouthfeel, silky.
It comes from the Chardonnay variety, which has been cultivated in the estate since 1983. After the pre-fermentation cold maceration, the wine is fermented in French oak barrels. It remains in contact with its lees for a few months, gaining body and enriching its varietal aromas.
Its colour is intense golden yellow and is characterised by aromas of honey, vanilla, ripe citrus fruits against a background of tobacco and nuts. It has a full, rich and full-bodied flavour and is suitable for ageing.
Particularly rich with an intense aromatic and flavour composition and varied aromas reminiscent of apricot, nectarine and pineapple.
Vinification
Classic Burgundian method. The first fermentation stage takes place in stainless steel tanks and is then transferred to barrels where fermentation is completed. The wine remains in the barrels for 4-5 months and matures with its fine lees.
Tasting characteristics - Ageing
A very rich wine with a great aromatic and flavour composition, where the toasted oak aromas are juxtaposed with varietal aromas reminiscent of apricot, nectarine and pineapple. It ages for 3 to 5 years.
Ideal with food
Large fatty fish e.g. smoked grouper with grilled vegetables, salmon ceviche and lobster.
It is produced from the French variety Chardonnay grown in the foothills of Pangeo, with a particularly low yield per hectare. After fermentation, it is fermented in new oak barrels, where it remains for a few months with the lees. Its colour is straw yellow with green highlights. It is now served at 12 °C and can be aged for 8-10 years.
Ruby red colour with bright coppery highlights. The charm of the old vines and the terroir of Amyndeon are clearly expressed in the glass, giving us a mature, soft wine with accentuated acidity and seductive aromatic intensity. On the nose we discover aromas of cherry, wild strawberry, rose and traces of naturalness. The passage through the barrel gives it a rich soft body with a linear aftertaste with great potential for evolution in ageing.
A semi-dry rose wine, the result of the co-fermentation of the Vlachiko variety, cultivated on the hilly slopes of Zitsa in Epirus with the Agiorgitiko variety.
