Μαρκοβίτη Ξινόμαυρο Ροζέ Μαρκοβίτη Ξινόμαυρο Ροζέ
Μαρκοβίτη Ξινόμαυρο Ροζέ
rose

06312

Available / In Stock

Μαρκοβίτη Ξινόμαυρο Ροζέ

14,20 €

The release of a new label by the talented producer of Naoussa is really news, since Markos Markovitis for years channeled all his energy into the only - until now - Naoussa label he produces. But having stylistically elevated his red wine in recent years, he comes to expand his range of wines with a brand new rosé from 100% Xinomavro. His new effort is amazing, you could say that his rosé breaks away from ephemeral fashions and "borders" more on a red wine. At first glance this is a rosé with structure, body, substance and that characteristic "bite" of Xinomavro. The fruit is extremely ripe, the alcohol gives it volume but the characteristic freshness of the variety helps it not to lack energy. Perhaps the most serious and focused gastronomic rosé you've tasted in recent times.
Vintage
2024
Country
Greece
Sweetness
Dry wine
Appellation
PGI MAcedonia
Variety
Xinomavro
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Hot, dry summers and humid/rainy winters
Vineyard age
Vineyard age:
9 έτη
Yeasts
Yeasts:
Indigenous
Vinification
Vinification:
Φυσική οινοποίηση σε ανοξείδωτες δεξαμενές
Ageing
Ageing:
6 months in stainless steel vats
Filtration
Filtration:
No

Region:
Naousa
Soils:
Αργιλοπηλώδες με πωρόπετρα τσακμακόπετρα
Altitude:
250m
Irrigation:
Yes
Density of plantation (vines/ ha):
4000
Yied:
800 kg/στρέμμα
Cultivation:
Biological
Harvest:
Manual
Malolactic fermentation:
Yes
Clarification:
No
Alcohol:
13,50%
PH:
3,39
Total acidity (gr/L):
6,9
Residual sugar (gr/L):
10,8
Total sulfites (mg/L):
35
Total production:
15000 φιάλες
Biodynamic:
No
Main grape :
Xinomavro
Producteur:
Markovitis

More info

The single vineyard is located in the location of Paula Nera Naoussa. In recent years, in a continuous restructuring programme, Markovitis has gradually vineed this particular area, with the average age of the stumps currently standing at 9 years. The grapes for his rosé are fermented with spontaneous yeasts in stainless steel tanks where the wine also undergoes malolactic fermentation. It is bottled after natural sedimentation and with very low levels of sulphites. The winemaking is minimally invasive and this is possible through the excellent work and effort that goes into the vineyard.
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