Alpha Estate Ecosystem Sauvignon Blanc Fume Single Block “Kaliva”

Protected Geographical Indication Florina

Variety Composition: Sauvignon Blanc 100%.

Region / Location / Vineyard: Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. Single Block "Kaliva", 2,33ha, 40°41'11.69"N, 21°42'04.88"E, Amyndeon plateau, at 632 m / 2.073 ft., with north-west exposure, facing mount Voras.

Vinification Method & Maturation: Skin contact under inert atmosphere at low temperature, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in fine grain, white toasted Tronçais oak barrique casks with regular stirring on fine lees for 7 months. Maximum 7 months following vinification in the same oak casks.

Tastings Characteristics: Brilliant light yellow color with greenish hints. Intense and rich nose, typical of the variety, with citrus, passion fruit, honeydew and hints of oak. Full mouth, creamy, with excellent balance, freshness and finesse. Persistent after taste aromas with long finish.

Harmony: White meats in rich creamy sauces by themselves or with pasta, smoked fishes, raw shell fish and crustaceans. Fish platters, grilled fishes.

Best served at 12,5ο C. (54.5 οF)

TECHNICAL INFORMATION

Vine Grower: Makis Mavridis

Winemaker: Angelos Iatridis

Variety Com/tion: Sauvignon Blanc 100%

Location Vineyard: Amyndeon viticulture zone. 220ha of Linear, privately owned vineyard situated at an altitude of 620-710m. / 2.034-2.329ft.

Block Location & Data: Single Block “Kaliva”, 2,33ha, 40°41’11.69″N, 21°42’04.88″E., Amyndeon plateau, at 632m / 2.073ft., with north-west exposure, facing mount Voras.

Age of Vines: Planted in 1999. Single Cordon VSP

Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.

Harvest: Manual harvesting in 15 kg capacity picking baskets. September 9th.

Density of Pl/tion: 6.250 shoots / ha.

Yield: 0,75 kg/m of active canopy. 51 HL/ha, post to green harvest & selection.

Vinification Method & Maturation: Destemming, optical grape sorting and light crushing. Skin contact under inert atmosphere at low temperature, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in fine grain, white toasted Tronçais oak barrique casks with regular stirring on fine lees for 7 months. Maximum 7 months following vinification in the same oak casks.

Degree Days: 1.741,40 April – September

Total Prec/tion: 324 mm. April – September.

Analytical Data:

Alcohol: 13,25% vol.

Total Acidity: 6,14 g/l

Residual Sugar: 1,3 g/l

pH: 3,35

Average Berry Weight: 0,75 gr