Alpha Estate Ecosystem Tannat Single Block “Vrachos”

Protected Geographical Indication Florina

Variety Composition: Tannat 100%.

Tasting Characteristics: Opaque ruby color. Fine, rich, intense. Black crystalline fruits, cassis, leather, cocoa, spices. Full body, creamy, with tasty ripe tannins. Well balanced and round with excellent development in the mouth and long aftertaste.

Harmony: Excellent assortment with red juicy meats, barbecued with spicy sauces. Adorable combination with chestnut and plums cooked meat.

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

Region / Location / Vineyard: Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. Single Block “Vrachos”, 4,52 ha, Amyndeon plateau, 40°41’19.44’’Ν - 21°43’00.24’’E, at 660 m / 2.165 ft., with north-west exposure, facing mount Voras.

Vinification Method & Ageing: Destemming, light crushing, cold soak– skin contact under controlled conditions, alcoholic fermentation by indigenous flora isolated from the specific block, at gradually increasing temperatures with “pigeage”, maintenance of wine “sur lie” for 12 months with regular stirring. 18 months in new Allie - Bertrange French oak casks, medium grain, white toasted and 18 months in bottle before release. No treatment or filtration before bottling.

Vine Grower: Makis Mavridis

Winemaker: Angelos Iatridis

Variety Com/tion: Tannat 100%

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

Block Location & Data: Single Block “Vrachos”, 4,52ha, Amyndeon plateau, 40°41’19.44’’Ν – 21°43’00.24’’E, at 660 m / 2.165 ft., with north-west exposure, facing mount Voras.

Age of Vines: Planted in 1998. Double Cordon VSP.

Soil: Alluvial, sandy, sandy clay soil, over limestone, of excellent drainage.

Harvest: Manual harvesting in 15 kg capacity picking baskets. September 7th.

Density of Pl/tion: 3.900 shoots / ha.

Yield: 0,53 kg/m2 of active canopy, 34 HL/ha, post to green harvest & selection.

Vinification: Destemming, light crushing, cold soak– skin contact under controlled conditions, alcoholic fermentation by indigenous flora isolated from the specific block, at gradually increasing temperatures with “pigeage”, maintenance of wine “sur lie” for 12 months with regular stirring.

Ageing: 18 months in new Allier – Bertrange French oak casks, medium grain, white toasted and 18 months in bottle before release. No treatment or filtration before bottling.

Degree Days: 1.678.90 April – September

Total Prec/tion: 325.40mm. April – September.

Analytical Data:

Alcohol: 14,69% vol.

Total Acidity: 6,15 g/l

Residual Sugar: 1,50 g/l

pH: 3,48

Average Berry Weight: 1,0 gr