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 2004 is now in the full bloom of youth.
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Kir-Yianni Samaropetra 2004
75 cl
£ 7.49
Whole case discount - buy a case of 12 to save £ 6.00 ( applies to whole cases only ).
Kir-Yianni Samaropetra 2004