>Myrsini Φωτεινός
Myrsini Φωτεινός Myrsini Φωτεινός
Myrsini Φωτεινός
Domaine Myrsini Domaine Myrsini
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    Myrsini Φωτεινός

    Domaine Myrsini Domaine Myrsini

    16,00 €

    The basic white variety of the vineyard of Paros, Monemvasia, in a honeyed, rich in aromas version that evolves into saltiness and minerality in the mouth. Foteinos is ripe, impressive, beautifully evolved, with more roundness and full-bodied character than the freshness of varieties such as Assyrtiko. Nicola Bourget manages through "natural" vinification to clearly convey the characteristics of the terroir and deliver a wine that is truly a benchmark for the local vineyard. And the vines whose age is even approaching 100 years reward him with exceptional depth, concentration and rich expressive character.
    Vintage
    2024
    Country
    Greece
    Sweetness
    Dry wine
    Variety
    Monemvasia
    Bottle Size
    750ml
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    Data sheet

    Climate
    Climate:
    Mediterranean
    Vineyard age
    Vineyard age:
    20-100 years old
    Yeasts
    Yeasts:
    Indigenous
    Vinification
    Vinification:
    Vinification using whole grapes and spontaneous fermentation in stainless steel tanks.
    Ageing
    Ageing:
    8 months in stainless steel vats.
    Filtration
    Filtration:
    No

    Region:
    Paros
    Soils:
    Granite - schist
    Altitude:
    0-500m
    Irrigation:
    No
    Cultivation:
    Organic farming. Plowing twice a year
    Harvest:
    Manual
    Malolactic fermentation:
    Yes
    Clarification:
    No
    Alcohol:
    13%
    PH:
    3,5
    Total acidity (gr/L):
    4,9 mg/l
    Residual sugar (gr/L):
    2,4 g/l
    Total sulfites (mg/L):
    35
    Total production:
    6500 bottles
    Vegan Certified:
    No
    Main grape :
    Monemvasia
    Producteur:
    Domaine Myrsini

    More info

    Monemvasia, after the harvest at the end of August from organic autochthonous vineyards in various parts of the island up to 500m altitude, will follow a gentle natural vinification, where the wine will be vinified in stainless steel tanks with native yeasts. The wine will remain in contact with the lees for 8 months before being bottled with only a small dose of sulphite at the pre-bottling stage.
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