Vinification The vineyard is called Ampelia at an altitude of 600 meters 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 8 months with frequent lees stirring to increase complexity and concentration.
Taste Profile This wine is a great example of Xinomavro from Amyndeon vinified in a modern way. The colour is a beautiful bright red colour with purple hints, the nose exhibits delicious aromas of red berries with hints of liquorice and chocolate. Aromas of strawberry carry through the finish with a nice structure and well-integrated tannins. This wine was named Best Old World Red by Stephen Spurrier in the April 2005 issue of Decanter.
Awards Decanter World Wine Awards 2005: Gold and Regional Trophy Steven Spurrier, Decanter, April 2005: Best Old World Red Wine "…Iatridis, the new Greek star at the Decanter Fine Wine Encounter, likes red grapes with firm tannins, yet manages to extract succulent Merlot, plus blackberry and spice flavours from 100% Xinomavro."