Alpha Estate Assyrtiko Single Block “Aghia Kiriaki”
Protected Geographical Indication (P.G.I.) Florina
White
Alpha Estate Assyrtiko Single Block “Aghia Kiriaki”
Protected Geographical Indication (P.G.I.) Florina
Varietal Composition:
Assyrtiko 100%.
Location:
"Aghia Kiriaki". 2,45ha. 40°40’3l.34”N, 2l°4l’40.83”E„ at 535m.
Region:
Amyndeon Viticulture Zone.
Vineyard:
180ha of linear, privately owned vineyard situated at an altitude of 620-710m.
Soil:
Alluvium, sandy, sandy clay soil of excellent drainage.
Climate:
Semi continental with satisfactory rainfalls, significant snow falls and warm, dry summer with fresh nights. Frequent north-west winds, absent of spring frost.
Yield:
0,80kg/m2 of active canopy, 57HL/ha, post to green harvest and selection.
Vinification:
Skin contact for 16 hours, controlled alcoholic fermentation in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Tasting Characteristics:
Crystal, bright sub-yellow - straw, with greenish hints. Nose intense and rich, complex, typical of the variety. Citrus, floral and white stone fruits. Excellent structure, creamy and crisp. Long and persistent finish.
Vinegrower:
Makis Mavridis.
Winemaker:
Angelos latridis.
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 220ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.
Block Location & Data: Single Block “Aghia Kiriaki”, 2,45 ha, Amyndeon plateau,
40°40’31.34”N 21°41’40.83”E., at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets.September 25th.
Density of Pl/tion: 3.900 shoots / ha.
Yield: 0,80 kg/m2 of active canopy, 57 HL/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.835,70 April – September
Total Prec/tion: 158,80mm. April – September
Analytical Data:
Alcohol: 13,68% vol.
Titratable Acidity: 6,19 g/l
Residual Sugar: 0,98 g/l
pH: 3,14
Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 180ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.
Block Location & Data: Single Block “Aghia Kiriaki”, 2,45 ha, Amyndeon plateau,
40°40’31.34”N 21°41’40.83”E., at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets.
September 23rd.
Density of Pl/tion: 3.900 shoots / ha.
Yield: 0,80 kg/m2 of active canopy, 57 HL/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.778,90 April – September
Total Prec/tion: 252,80mm. April – September.
Analytical Data:
Alcohol: 13,39% vol.
Titratable Acidity: 6.79 g/l
Residual Sugar: 1.80 g/l
pH: 3.11
Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 140ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.
Block Location & Data: Single Block “Aghia Kiriaki”, 2,45 ha, Amyndeon plateau,
40°40’31.34”N 21°41’40.83”E., at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets.
September 16th
Density of Pl/tion: 3.900 shoots / ha.
Yield: 0,80 kg/m2 of active canopy, 57 HL/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.678,90 April – September.
Total Prec/tion: 325,40mm. April – September.
Analytical Data:
Alcohol: 13,56% vol.
Titratable Acidity: 6.90 g/l
Residual Sugar: 1.90 g/l
pH: 3.12
Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 140ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.
Block Location & Data: Single Block “Aghia Kiriaki”, 2,45 ha, Amyndeon plateau,
40°40’31.34”N 21°41’40.83”E., at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets.
September 20th
Density of Pl/tion: 3.900 shoots / ha.
Yield: 0,80 kg/m2 of active canopy, 50 HL/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.669,60 April – September.
Total Prec/tion: 227,80mm. April – September.
Analytical Data:
Alcohol: 13,20% vol.
Titratable Acidity: 6.80 g/l
Residual Sugar: 1.90 g/l
pH: 3.15
Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 140ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.
Block Location & Data: Single Block “Aghia Kiriaki”, 1,52 ha, Amyndeon plateau,
40°40’31.34”N 21°41’40.83”E., at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets.
September 27th
Density of Pl/tion: 3.900 shoots / ha.
Yield: 0,80 kg/m2 of active canopy, 50 HL/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.458,87 April – September
Total Prec/tion: 368,80mm. April – September.
Analytical Data:
Alcohol: 13% vol.
Titratable Acidity: 6.8 g/l
Residual Sugar: 2.1 g/l
pH: 3.18
Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 120ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.
Block Location & Data: Single Block “Aghia Kiriaki”, 1,52 ha, Amyndeon plateau,
40°40’31.34”N 21°41’40.83”E., at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets.
September 20th
Density of Pl/tion: 3.900 shoots / ha.
Yield: 0,80 kg/m2 of active canopy, 57 HL/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.588,50 April – September
Total Prec/tion: 281,60mm. April – September.
Analytical Data:
Alcohol: 12,9%
Titratable Acidity: 6,6 g/l
Residual Sugar: 1,8 g/l
pH: 3,13
Average Berry Weight: 0,75 gr
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