07019
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Mantilari is the winery's flagship wine—and, it seems, the family's favorite variety.From the very beginning, they found a way to tame its demanding character, producing an authentic wine that is faithful to the characteristics of the variety, yet balanced, with fruit in the foreground. The juicy presence of red fruits — wild strawberries, cherries — and, in the background, the earthy character balance the natural high acidity and tannicity of the grape. The palate is of moderate volume, with moderate alcohol and a linear, accentuated finish. It is certainly not a soft wine. It is clearly Mantilari—but with a finesse and clarity that is difficult to find in a single-varietal bottling. The vinification is clever, leaving room for the wild character, but without being uncontrolled. The result? A wine with identity but also drinkability from a mountain vineyard at 600 meters, in the Arkadi area, in the Peza zone.
Mantilari, a difficult and demanding variety, manages to give its best here. Its vinification results in an easy-to-drink wine, considering the character of the variety. The first stage involves bleeding, with the juice being used for the winery's rosé, thus enhancing the body and volume of the red. Extraction lasts only 6 days, limiting excessive tannin extraction. Fermentation takes place in a combination of oak and acacia barrels, as well as stainless steel tanks. After fermentation, the wine remains in contact with the fine lees for 6 months, with periodic batonnage, which contributes to a finer texture and a rounder mouthfeel. Bottling is done without filtration or stabilization. The result is one of the best single-varietal Mantilaria wines on the market, with fruity intensity, restrained wildness, and balanced structure, proving that the variety can stand on its own — when worked correctly, both in the vineyard and in the winery.
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