PROTECTED GEOGRAPHICAL INDICATION P.G.I NAOUSA
of average composition, sand, clayey, with some rocks 0.2-0.8 m underground. The pH reaction is neutral
110 R (Ρίχτερ)
Alcohol: 13,1 % vol
Total acidity: 3,6 gr/lt
Volatile acidity: 0,26 gr/lt
Malic acid: 0,88 gr/lt
The wine harvest is usually done in middle September. The total yield is nearly 80kg of grapes per hectare The harvest is done during the morning hours, at the lowest temperatures. The collection is done by hand and the grapes are transferred to refrigeration units for the temperature to reach 5oC. Afterwards, the juice which is released by crushing the grape berries is kept in contact with them for about two hours in order for the aromas and the anthocyanins to be extracted in low temperature.
The method of white wine making is used. The juice is fermented separately and the temperature is stable at 17oC during the whole process of ethanol fermentation. We ventilate at the beginning of the process and at a lower pace towards the end.
Yellow-blond colour, consistent with the grape’s age and skin. Compact and discrete aromas of yellow fruit, banana, apricot and APPLE which are highlighted by the balanced acidity in the mouth. High levels of alcohol, but without covering the aromas, thus leaving a mesmerising touch in the aftertaste, along with thin layers of sweet tannins. It is consumed fresh and young during its first years of line and is best combined with light meals.