Alpha Estate Xinomavro Single Vineyard ''Hedgehog'' Red Wine

Protected Designation of Origin Amyndeon

Variety Composition: Xinomavro 100%.

Region / Location / Vineyard: Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. "Hedgehog" sub-region. 690m altitude, with northern exposure, facing lake Petron and mount Voras. 69ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.

Vinification Method & Ageing: Destemming, no crushing, cold soak - skin contact, alcoholic fermentation at gradual increasing temperatures, maintenance of wine "sur lies" for eight months with regular stirring. Twelve months in French oak barrel medium grain, white toasting and twelve months in the bottle.

Tasting Characteristics: Bright purple-red color. Complex, typical bouquet of small berries red fruits, leather and spices (vanilla, pepper, clove), with hints of ripe blackberry. Full mouth, rounded tannins, balanced acidity and well integrated wood tones. Long aftertaste with intense quince aroma.

Harmony: Perfect match with juicy red barbecued meats, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy fool body cheeses.Perfect match with juicy red barbecued meats, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy fool body cheeses. Best served at 16-18ο C. (60,8-64,4 ο F).

TECHNICAL INFORMATION

Vine Grower: Makis Mavridis

Winemaker: Angelos Iatridis

Blending Consultant: Eric Boissenot

Variety Com/tion: Xinomavro 100%

Location: “HEDGEHOG’ sub-region, 17,93ha. Amyndeon plateau.

Vineyard: 180ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.

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

Harvest: Manual harvesting in 15 kg capacity picking baskets. October 6th

Density of Pl/tion: 5.900 shoots /ha

Yield: 32 HL/ha, post to green harvest & selection.

Vinification: Destemming, light crushing, cold soak – skin contact, alcoholic fermentation at gradual increasing temperatures, maintenance of wine ‘’sur lies’’ for eight months with regular stirring.

Ageing: 12 months in Allier oak casks and 12 months in bottle.

Degree Days: 1.683,10 April – September

Total Prec/tion: 380,92mm. April – September.

Analytical Data:

Alcohol: 14,03% vol.

Total Acidity: 6,37 g/l

Residual Sugar: 1,30 g/l

pH: 3,34

Average Berry Weight: 1,10 gr