>Tetramythos Nature Phelloe
Tetramythos Nature Phelloe Tetramythos Nature Phelloe
Tetramythos Nature Phelloe
Τετράμυθος Tetramythos
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  • Tetramythos Nature Phelloe
    • >Tetramythos Nature Phelloe

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    Tetramythos Nature Phelloe

    Tetramythos Tetramythos

    24,80 €

    Pausanias already mentions the village of Ancient Phelloe in detail in ancient texts, emphasizing that the surrounding areas are ideal for viticulture. Millennia later, from the same place, today's Seliana, the Tetramythos winery produces Phelloe Nature, an exceptional red wine from a single, virgin vineyard. It is organically grown, has never been sprayed, and includes old vines planted in a cup-shaped formation, 30% of which are ungrafted. Three exceptional Peloponnesian varieties coexist in the vineyard: Mavrodaphne, Mavro Kalavritino, and Agiorgitiko. The result is a wine full of black fruits, ripe plums, and cherries, with aromatic notes of herbs, smoke, and earthy touches. On the palate, it is robust, velvety, and elegant, with a mineral finish, a deep and complex wine that reflects the identity of the altitude and terroir of Aegialia.
    Vintage
    2022
    Country
    Greece
    Variety
    Agiorgitiko,Mavrodaphne,Μαύρο καλαβρυτινό
    Bottle Size
    750ml
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    Data sheet

    Yeasts
    Yeasts:
    Indigenous
    Filtration
    Filtration:
    No

    Region:
    Άνω Διακοπτό, Αιγιάλεια
    Soils:
    Limestone, Clay
    Irrigation:
    No
    Cultivation:
    Οργανική
    Harvest:
    Hand-harvested
    Malolactic fermentation:
    Yes
    Clarification:
    No
    Alcohol:
    13.5%
    PH:
    3.46
    Residual sugar (gr/L):
    Total sulfites (mg/L):
    Main grape :
    Agiorgitiko
    Producteur:
    Tetramythos

    More info

    Phelloe Nature comes from a single, organic 3-acre vineyard in the mountain village of Phelloe (Seliana), in eastern Aegialia. The partially ungrafted vines, planted in limestone and clayey rocky soils, yield low yields per acre and extremely concentrated grapes. Vinification is carried out by spontaneous fermentation in open tanks, manual pigeage and two weeks of maceration, followed by spontaneous malolactic fermentation. The wine is aged for 18 months in old 9th and 10th use oak barrels and bottled unfiltered, unclarified, with minimal sulphites. The result is a dense, velvety, well-structured wine with a balance of power and elegance. Only two to three barrels are produced annually from the three acres. Ideal to accompany slow-cooked beef stew or mature cheeses.
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