Alpha Estate Red (S.M.X)

Protected Geographical Indication Florina

Variety Composition: Syrah 60%, Xinomavro 20%, Merlot 20%.

Tasting Characteristics: Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future.

Harmony: Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.

Best served at 16-18ο C. (60,8-64,4 ο F).

Region / Location / Vineyard: Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. “Children’s” & “Horses” sub-regions. 69ha of linear privately owned vineyard. Altitude of 620-710 m. Sandy - sandy clay soil of excellent drainage over thin limestone layer.

Vinification Method & Ageing:

Destemming, no crushing, cold soak – skin contact under controlled conditions, alcoholic fermentation at gradual increasing temperatures, maintenance of wine “sur lie” for eight months with regular stirring. Eighteen months in Allie - Bertrange oak casks medium - light toast. No treatment or filtration before bottling, and twelve months in bottles.

TECHNICAL INFORMATION

Vine Grower: Makis Mavridis

Winemaker: Angelos Iatridis

Blending Consultant: Eric Boissenot

Variety Com/tion: Syrah 60%, Xinomavro 20%, Merlot 20%

Location: “Children”,”Alpheta”, 19.06ha, sub-regions. Amyndeon plateau

Vineyard: Amyndeon viticulture zone. 180ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.

Soil: Sandy – sandy clay soil over limestone of excellent drainage.

Harvest: Manual harvesting in 15 kg capacity picking baskets. Syrah September 14th, Merlot August 30th, Xinomavro September 26th

Density of Pl/tion: 5.800 shoots / ha.

Yield: 25,50 HL/ha, post to green harvest & selection.

Vinification: Destemming, light crushing, cold soak– skin contact under controlled conditions, alcoholic fermentation at gradual increase temperatures. Maintenance of wine “sur lie” for many months with regular stirring.

Ageing: 18 months minimum in new Allie, Bertrange & Jupille oak casks medium toast and 12 months minimum in bottle. No treatment or filtration before bottling

Degree Days: 1.683.10 April – September

Total Prec/tion: 380.92mm. April – September.

Analytical Data:

Alcohol: 14,92% vol.

Total Acidity: 5,72 g/l

Residual Sugar: 1,50g/l

pH: 3,57

Average Berry Weight:

Syrah: 0,70 g

Merlot: 0,65 g

Xinomavro: 0,80 g