It is not only the old stumps but also the clonal diversity and biodiversity, which is the reason for the exceptional complexity of wines from such vineyards. The above, combined with the slow natural vinification and the Tatsis brothers' non-intrusive approach to the winery, result in a wine that has excellent layering and multiple layers in the glass....
Before the alcoholic fermentation begins, a short period of contact with the skins for a few hours precedes the fermentation and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month and a half slightly increasing the complexity levels of the wine. On the nose, fruity aromas...
With blanc de noir vinification the image of red Xinomavro changes completely, producing a different style of wine. After the grapes are destemmed, a very gentle crushing of the grapes follows, with only 30% of free-flowing juice being quickly removed to avoid picking up pigments or other phenolic elements of the grapes. Fermentation is slow, spontaneous...
Old Roots comes from a single-vineyard Xinomavro vineyard in Goumenissa and due to its single-vineyard character, it cannot bear the appellation of origin on the label since legislation requires at least 20% Negoska in the blend. Biodynamic farming as well as the age of the vineyards helps to harvest Xinomavro earlier and at better maturity levels. The...
