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From Kounavous, in Peza, Crete, and the exceptionally well-tended organic vineyard of the Garakis family — who consider themselves first and foremost winegrowers and then winemakers — Spinas Lagkada Muscat is a rare and authentic expression of dry Muscat. And when we say "dry," we mean it: down to the bone. The sharp acidity and austere structure on the palate reflect the limestone and poor soil of the region. A semi-mountainous, lively, and crisp wine that, after a few months in the bottle, reveals a botanical dimension and green aromatic elements: lemon balm, basil, mint—all alongside citrus and white flowers. This complexity makes the wine multifaceted and never boring. It has depth and an unexpected freshness, like the cool breeze that constantly blows through its vineyards. The aftertaste leaves a subtle grapefruit bitterness that cleanses the palate and prepares it for the next sip. A wine with energy and character, showing the future of Cretan Muscat.
The 25-year-old organic vineyard is located on limestone, rocky soils on the slopes of Kounavos, atthe foot of Peza in Heraklion. The Muscat Spina buds came from the province of Selino in Chania, the place of origin of the variety, and have been grafted onto the native Rozaki variety. The harvest takes place in two phases: the first with a lower Baumé to preserve acidity; the second more mature, for increased volume and mouthfeel. The wine undergoes skin contact for 24 hours before the start of alcoholic fermentation and is fermented in stainless steel tanks. This is followed by batonnage for three to six months, depending on the year. Moschato Spinas "Lagkada" retains the aromatic purity of the variety without exaggeration, while acquiring herbal characteristics and a distinctive austerity on the palate. It is one of the most serious dry versions of Muscat in Greece, with depth, balance, and excellent integration of the individual elements. The first vintages show that the profile becomes denser and more herbal over time, perhaps at the expense of freshness, so it is recommended to consume within 2 years of harvest, when the wine is at its peak of finesse and expressiveness.
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