Hatzidakis "Rampelia" Single Vineyard

This wine comes from an organically farmed vineyard of the Hatzidakis family in the Pyrgos–Megalochori area. Harvest was done by hand, and the grapes were kept in a cold chamber for 12 hours before pressing. There was 12 hours of skin contact, while fermentation took place with native yeasts at a controlled temperature of 16–19°C. Seventy percent of the wine was aged on fine lees for 12 months in stainless steel tanks, while 30% was aged in French oak barrels, and it was bottled unfined and unfiltered. Think of light citrus, toasted bread, wet stone, and salinity giving way to a palate that vibrates, combining elevated alcohol and freshness. Like all wines from the winery, it has a remarkable aging potential, and here its development can easily reach a decade.