AMPELONAS
AGIOS PAVLOS 1999
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Location
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The
Tsantali privately owned vineyards surrounding the winery at Agios Pavlos,
Halkidiki.
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Soil
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Sandy
clayey loam.
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Sub-soil
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Calcareous
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Climate
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Mild
Mediterranean with a high sunshire index during the pruning and the
maturation season. The afternoon and during the night this breeze provides
the atmosphere with adequate humidity.
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Varietal
composition
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Sauvignon
Blanc 80% and Assyritiko 20%.
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Age
of vines
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10
years old for the Sauvignon Blanc and 19 years old for the Assyritiko.
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Vineyard
area
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7 ha. planted under Sauvignon Blanc and 2 ha. under Assyritiko |
| Yields | 50 Hl/ha. |
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Vitivultural
techniques
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Vineyards
in "double Royat" (2,500 plants/ha) A biological method is
practised for the Asstriko varitey and an integrated farming system
is applied for the Sauvignon Blanc.
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Harvest
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End
of August beginning of September. Manual harvesting.
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Vinification
techniques
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Fermentation
in temperature controlled stainless steel tanks for the Assyrtiko grapes.
A light pressing system is used for the Sauvignon Blanc grapes leaving
the skin in contact with the must for a few hours, thus enhancing the
must with the true varietal character. The must ferments slowly in oak
barrels (1st or 2nd usage).
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Classification
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Halkidikis
Topikos (Regional wine)
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Character
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A
wine pale yellow I colour with peach, pineapple and supple floral flavours.
Artfully balanced with a touch of exotic fruits and citrus shadings
on the crisp finish.
|
| Serving suggestions | Excellent with fruits de mer, grilled fishes, white meats mild cheeses and fruits. Best served at 10-12°C. |
