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There are few varieties as distinctive and mysterious as Sideritis—a reddish variety, as ancient as the land of Achaea itself, which has survived on small pockets of cultivation thanks to its resilience. Its name is no coincidence: "iron" skin, resistance, slow ripening—often until mid-November—and dual use, as a table grape and a wine grape. Tetramythos' Sideritis Nature comes from an old, self-rooted vineyard on a traditional pergola in the coastal part of Aegialia. Aromas of herbs such as laurel and thyme, notes of lemon and pear, subtle minerality, and a soft phenolic texture from seven days of extraction combine to create a white wine with intensity, freshness, and a "salty" character. With low alcohol and high energy, it is a vivid example of how indigenous varieties can provide answers in the era of climate change.
Sideritis Nature comes from a 58-year-old, organically cultivated, three-acre vineyard in the coastal region of Aegialia. The variety ripens extremely slowly; harvesting takes place in mid-November, producing a wine with low alcohol content and intense natural acidity. The vinification follows a philosophy of minimal intervention: the must remains in contact with the skins for 7 days at a temperature of 15 °C, while both alcoholic and malolactic fermentation occur spontaneously. The wine matures for a few months in clay pots, without filtration or clarification, with minimal addition of sulphites. The result is a white wine with aromatic complexity, phenolic depth, and a rare balance between energy, purity, and texture.
An awesome balance of freshness and oxidative character, a hint of honey aromas and richness reminiscent of the equally wonderful sparkling wines from the Chenin Blanc variety. Indigene does not want or resemble champagne in any way. The slow second fermentation in the bottle, which can last for over six months, contributes to the complexity of the wine,...
