RAMNISTA - SINGLE VINEYARD - Dry Red Wine - PDO Naoussa

Aromas of strawberry, cherry and rose, in combination with fine vanilla notes from oak maturation. Although youthful, the wine’s aromatic power and tannic structure reveal strong character and great aging potential, thanks to an outstanding vintage. A typical expression of

Ramnista that will need about 1 hour of decanting before we enjoy it in its first years. Rare aromatic complexity with intense tannin structure and robust acidity. An excellent pair for red meat and game.

Food Pairing: Rare aromatic complexity with intense tannin structure and robust acidity. An excellent pair for red meat and game.

Varieties : Xinomavro 100% (old vines)

Type: Dry Red

Category: PDO Naoussa

Ageing : 10-15 years

Cellaring : 16 months in 225lit for the 80% of the blend and 500lit for the 20%, both French and American oak casks are used, plus further ageing in bottle for another 12 months until its release

Origin : PDO Naoussa, Selected vineyard blocks within the private vineyards in Yianakohori

Analytical Data

Alcohol: 14,0%

pH: 3,42

Titratable acidity: 5,5 g/lt

Volatile acidity: n/a

Residual sugar: 3,0 g/lt

Phenolic index: n/a

Color intensity: n/a

Free/Total sulfites: n/a

Viticulture : The Kir-Yianni vineyards have an overall southeast exposure at an altitude of 120-280 m. The estate is divided into a mosaic of 42 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block. Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. For Ramnista we use grapes mostly from the vineyard blocks of lower pH and with lighter soil type in order to maximize the aromatic intensity and complexity.

Winemaking : The grapes are carefully handpicked and sorted on a conveyor belt before crush. The 2018 Ramnista was fermented for the first time in 5000-lt wooden vats (French oak) under total controlled temperatures. In order to enhance the wine, the pigeage method is applied where the grape solids are pushed back into the wine for the proper extraction of color, flavor and tannins. The final blend is made five months after harvest and the last racking takes place about eight months later.