07055
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Perhaps one of the most daring, but totally successful, expressions of theSavvatiano variety, in an approach that explores to the extreme the fantastic potential of the grape of the Attica vineyard. The wine is distinguished by its medium golden colour, due to both contact with the skins and the aging of the wine, while the nose is overwhelming with honeyed apricots, orange peel, tangerine crumbs and toasted nuts and toasted bread. Ripe, with flavourful depth and power in the mouth, exotically spicy character but also immense freshness. Maceration and balance in a wine that says a lot with its specificity. A Savatiano with indigenous yeasts and a philosophy of minimal intervention.
After the nighttime harvest is complete and before sunrise, the grapes are transported to the winery in small crates, preserving their freshness and the cool nighttime temperature. They are then destemmed and placed in stainless steel tanks for pre-fermentation maceration with the skins. They remain there, under controlled cooling, for about 10 days, so that alcoholic fermentation can begin with the indigenous (wild) yeasts that are naturally present on the grapes and in the vineyard. During this period, every 24 hours, 10% of the must that has already begun to ferment is removed from the bottom of the tank and transferred to the fermentation tank, separated from the grape skins. At the same time, the tank is topped off with 10% fresh, newly harvested grapes. After fermentation is complete, the young wine remains for 15 months on its fine lees, with periodic application of the batonnage technique (stirring of the lees).
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