OROPEDIO MANTINIA

PROTECTED DESIGNATION OF ORIGIN MANTINIA

Suitable for cellaring

VISUAL: Bright white-yellow color

AROMA: Intensely aromatic with characters such as wild white roses, evening primerose and citrus fruit which bind in harmony with secondary aromas such as grapefruit, honey and chamomile.

TASTE: Full bodied, lightly viscous with crispy acidity and a long lingering aromatic finish.

DISHES: Pairs well with fresh salads containing powerful herbs and fruit, salmon, roasted vegetables, summer platters with fresh fish or seafood

TEMPERATURE FOR SERVING:10-12°C

TYPE OF SOIL:soil with a slope up to 10%, clay and clay loam with good drainage, flat soil with loam and clay loam with absence of calcium carbonate

AVERAGE AGE OF VINES:12-45 years old

AVERAGE YIELD: 8.000 kg/ha

Grapes are sourced from vineyards of Boutari estate in Mantinia with very low yields and selective subregions of Mantinia. After hand harvesting, the grapes are picked on sorting tables to obtain only grapes of sound quality. After crushing the must and the skins go under cold maceration 100% in order to extract the full aroma profile from skins to juice. Racking of gross lees into stainless steel fermenters and inoculation with selected yeast strains takes place next. Alcoholic fermentation is controlled at 12-18C and near the end the wine is transferred into used oak barrels with continuous fine lees stirring for a short amount of time. This process largely contributes to create a round and full bodied wine with nice structure and added complexity. It is bottled under minimum filtration in order to retain the full aromatic profile of the wine.

ALCOHOL: 12,0%

VOLATILE ACIDITY: 4,5 meq/lt acetic acid

TOTAL ACIDITY: 6,3 gr/lt tartaric acid

pH: 3.21

REDUCING SUGARS:2,1 gr/lt

TOTAL SO2: 137

VARIETIES:100% Moschofilero

REGION: Mantinia

COUNTRY: Greece

CERTIFICATION: PDO Mantinia (Protected Designation of Origin)