Vinification The vineyard is called Ampelia at an altitude of 600 metres on a sandy / sandy-clay soil. Green harvest and low yields (30-35hl/ha) ensure high concentration of the grapes. The grapes are harvested by hand in small baskets. Depending on maturity of the grapes, they undergo a pre- and/or post/fermentation maceration at low temperature. The alcoholic fermentation is done in stainless steel, and the malolactic fermentation takes place in 100% new American oak. The wine is not filtered and ages for 7 months with frequent lees stirring to increase complexity and concentration.
Taste Profile Iatridis's achievement in this classic example of contemporary vinification is to let each of the three varietals shine in its own way while creating something that is more than the sum of its parts. A vigorous and youthful Syrah predominates, yet the mysterious notes of Xinomavro sound clearly. Intense, dense colour, strong berry notes on the nose and great richness in the mouth. The clarity of the structure is remarkable and suggests superb ageing potential. The wine can be enjoyed now but will undoubtedly become even grander with age.
Awards Decanter World Wine Awards 2005: Gold and Regional Trophy Concours Mondial de Bruxelles 2005: Gold Thessaloniki International Wine Competition 2005: Grand Gold International Wine and Spirit Competition 2005: Silver and Best of Class.