Vinification The Samaropetra vineyard is composed of sandy loam soil. After hand-picked harvest, the grapes are macerated for 12 hours at low temperature. The juice is then fermented for 20 days with partial malolactic fermentation and frequent stirring in the tank. The wine is not aged to preserve the aromatics of the grape varietals.
Taste Profile Made at the Kir-Yianni winery at Amyndeo and named after the adjacent 10 hectare vineyard this crisp and fresh wine is a bestseller in Greece. If the nose betrays the presence of Sauvignon Blanc, the body is dominated by the less familiar flavours of Roditis. The 2003 may be less "spritzy" than a year ago but it remains flavourful and fresh.
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Kir-Yianni Samaropetra 2003