PROTECTED DESIGNATION OF ORIGIN P.D.O NAOUSA
25 - 30 years
Of average composition, sand, clayey, with some rocks 0.2-0.8 m underground. The pH reaction is neutral.
Alcohol: 13,5 % vol
Total acidity: 4,0 gr/lt
Volatile acidity: 0,46 gr/lt
Malic acid: 0,66 gr/lt
The wine harvest is usually done during the last 10 days of September. The total yield is nearly 100kg of grapes per hectare. The collection is done by hand and the grapes are transferred to the winery immediately, since it is located at the centre of the vineyard. The harvest is done during the morning hours, at the lowest temperatures. The main criteria for harvest timing are based on objective assessments of the grapes’ maturity stage, e.g. by measuring sugar content, seeds maturity, number of anthocyanins, acidity etc.
The method of classic red wine making is used. During the first two days, the anthocyanins are extracted in each container, followed by the vaccination that starts the ethanol fermentation. The temperature of the latter varies from 22o to 26o C. The pomace are saturated daily at robust pace. Once we reach the optimal level of phenolic ingredients, the saturation pace is decreased. The winemaking process ends with the malolactic fermentation.
Maturation is the most critical stage in the winemaking process. The Domaine’s cellar is equipped with forty oaken barrels of US and French origin. The temperatures during the whole year vary from 11o to 20o C and the cellar’s relative humidity varies from 50-65%. The room is ventilated in order to avoid the accumulation of pathogenic organisms. The wine remains in the barrels for 12 months. It is then bottled and stored for reductive aging in the cellar for an extra of 6 to 12 months before it becomes available for consumption.
Quite deep for the standards of Xinomavro. Dense Aromas of red fruit, black cherry, tomato, vanilla and pepper; cocoa powder and mild animal scents contribute to the final composition. Full in body, with good structure and typical balance of the stressed acidity, incorporated tannins in a combination that, maintaining the tradition, develops the complexity of Xinomavro.