Lyrarakis Liatiko Kedros | PGI Crete Dry Rose Wine Liatiko (2021) 750ml | Lyrarakis Wines
Lyrarakis Liatiko Kedros 13.2% alc., Vegan, Still, Dry Roze Wine, Liatiko, PGI Crete - Lyrarakis Wines
On the foothills of mt. Kedros, farmers have a tradition to keep a low bush vine format, in order to protect their fruit on shoots spreading over the soil, under a rich foliage. Protected from mt. Psiloritis’ winds, and the strong cretan sunshine, on altitudes exceeding 800m, the Liatiko grape variety is being grown here for over a century. This rose is the rebirth of the grapes under a new face; a wine with soſt skin color and a steel mouth, characteristic of the firmness of its origin.
Tasting Notes: This rose is the rebirth of the grapes under a new face; a wine with soft skin color and a steel mouth, characteristic of the firmness of its origin. Fruity aromas such as sweet bergamot are perfectly balanced with an astonishing sense of winter flowers. Full-bodied mouthfeel with a powerful liveliness, underlined by notes of minerality.
Food matches: Accompanies perfectly sea shells and grilled fatty fish. Serve at 10°C - 12°C
Alcohol: 13.2%
Acidity: 5.7 g/lt
pH: 3.16
Res.Sugar: 1.33 g/lt
Vineyard/Viticulture
Region: Gerakari, Amari area, Rethymnon, Crete
Soil: Loam
Aspect: North
Vines: Head trained, spur pruned
Altitude: 850m above sea level
Irrigation: Not irrigated
Yield: 5tn/ha
Varieties: Liatiko 100%
Wine making:
On the foothills of Mount Kedros, in order to protect their fruit, farmers have a tradition to keep a low bush vine format on shoots spreading over the soil, under the rich foliage. Protected from mt. Psiloritis’s winds and the strong Cretan sunshine on altitudes exceeding 800m, this pre-fyloxera Liatiko is being grown there for over a century. The harvest took place in the second week of September. The grapes were slightly pressed at 12°C. After a natural settling down of the first free run juice, the must was fermented in small (1,000lit) steel tanks and innoculated with yeast from a complete organic habitat (Bio Certificate). Battonage was applied 3 times a week for 3 months, in order to enhance the mouthfeel. 12% of the wine was aged in barells for 2 months. Also a MLF (Malolactic Fermentation) was completed for the 9% of the wine. Only yeast derivatives were applied for the stability and natural fining of the wine.
