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The 25-year-old organic vineyard is located on limestone, rocky soils on the slopes of Kounavos, at the 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. Translated with DeepL.com (free version)
