Κτήμα Άλφα Ξινόμαυρο Single Vineyard “Σκαντζόχοιρος”
Προστατευόμενη Ονομασία Προέλευσης Αμύνταιο
Κόκκινα
Κτήμα Άλφα Ξινόμαυρο Single Vineyard “Σκαντζόχοιρος”
Προστατευόμενη Ονομασία Προέλευσης Αμύνταιο
Ποικιλιακή Σύνθεση:
Ξινόμαυρο 100%.
Περιοχή / Αμπελοτόπι:
Αμπελουργική ζώνη Αμυνταίου.
"Σκαντζόχοιρος" σε υψόμετρο 690 μέτρων, με βόρειο προσανατολισμό, με θέατην λίμνη των Πετρών και το όρος Βόρας.
Οινοποίηση / Παλαίωση:
Προζυμωτική κρυοεκχύλιση σε αδρανές περιβάλλον, αλκοολική ζύμωση σε ελεγχόμενη θερμοκρασία. Παραμονή του κρασιού για 8 μήνες στις οινολάσπες του με περιοδική ανάδευση. Αρχικά για 12 μήνες σε επιλεγμένα νέα γαλλικά δρύινα βαρέλια μεσαίου πορώδους «λευκού» καψίματος και στην συνέχεια για τουλάχιστο 14 μήνες στην φιάλη προ της διάθεσης στην αγορά.
Γευστικά χαρακτηριστικά:
Βαθύ κόκκινο χρώμα. Σύνθετο μπουκέτο με χαρακτηριστικά αρώματα λουλουδιών και καρυκευμάτων (βανίλια, πιπέρι, γαρίφαλο), με τόνους ώριμου βατόμουρου, λιαστής ντομάτας και αποξηραμένου σύκου. Γεμάτο στόμα, με άρωμα βανίλιας, πλούσια δομή, ισορροπημένη οξύτητα και νότες καλοδουλεμένου βαρελιού, στην επίγευση έντονο άρωμα κυδωνιών.
Αρμονία:
Συνδυάζεται αρμονικά με ζουμερά ψητά κρέατα, χωριάτικα λουκάνικα, κόκκινες ψητές πιπεριές, λαγό στιφάδο, κρέατα κοκκινιστά, χωριάτικες πίττες και πικάντικα σκληρά τυριά.
Ιδανική απόλαυση στους 16-18° C.
(2020) Μεγάλο Βραβείο - Korea Wine & Spirits Awards
(2020) Χρυσό Μετάλλιο - Mundus Vini
(2020) Χρυσό Μετάλλιο - Gilbert & Gaillard
(2020) Ασημένιο Μετάλλιο - Decanter
(2020) Ασημένιο Μετάλλιο - Thessaloniki Wine Challenge
(2020) Χάλκινο Μετάλλιο - Texsom
(2019) Καλύτερη επιλογή κριτών - Texsom
(2019) Χρυσό Μετάλλιο - Decanter World Wine Awards
(2019) Ασημένιο Μετάλλιο - International Wine & Spirits Competition
(2019) Ασημένιο Μετάλλιο - Global Vegan Masters
(2019) Ασημένιο Μετάλλιο - Wine Retail Masters
91 Βαθμοί - James Suckling (2020)
90 Βαθμοί - Decanter (2020)
89 Βαθμοί - Robert Parker (2020)
89 Βαθμοί - Gilbert & Gaillard (2020)
16.5 Βαθμοί - Jancis Robinson (2020)
95 Βαθμοί - Decanter (2019)
92 Βαθμοί - James Suckling (2019)
90 Βαθμοί - Robert Parker (2019)
17 Βαθμοί - Jancis Robinson (2019)
92 Βαθμοί - Robert Parker. The Wine Advocate
90 Βαθμοί - Robert Parker. The Wine Advocate
17 Βαθμοί - Jancis Robinson
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
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
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
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. September 28th
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: 1.788,90 April – September
Total Prec/tion: 252,80mm. April – September.
Analytical Data:
Alcohol: 14,02% vol.
Total Acidity: 6,87 g/l
Residual Sugar: 1,60 g/l
pH: 3,27
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
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. September 24th
Density of Pl/tion: 3.700 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: 1.678.90 April – September
Total Prec/tion: 325.40mm. April – September.
Analytical Data:
Alcohol: 13,87% vol.
Total Acidity: 7,32 g/l
Residual Sugar: 2,60 g/l
pH: 3,23
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region, 17,93ha. Amyndeon plateau.
Vineyard: 140ha 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. September 25th
Density of Pl/tion: 3.700 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: 1.684.57 April – September
Total Prec/tion: 227.80mm. April – September.
Analytical Data:
Alcohol: 13,80% vol.
Total Acidity: 6,35 g/l
Residual Sugar: 2,30 g/l
pH: 3,32
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region, 17,93ha. Amyndeon plateau.
Vineyard: 140ha 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 4th
Density of Pl/tion: 3.700 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: 1.458,87 April – September.
Total Prec/tion: 368,80 mm. April – September.
Analytical Data:
Alcohol: 13,60% vol.
Total Acidity: 6,35 g/l
Residual Sugar: 2,10 g/l
pH: 3,12
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region, 9,58ha. Amyndeon plateau.
Vineyard: 120ha 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 1st
Density of Pl/tion: 3.700 shoots /ha
Yield: 36 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: 1.572,77 April – September.
Total Prec/tion: 281,60 mm. April – September.
Analytical Data:
Alcohol: 12,80% vol.
Total Acidity: 6,3 g/l
Residual Sugar: 2,4 g/l
pH: 3,36
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 97ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vineyard Designation for: 9,58 ha
Soil: Sandy – sandy clay soil over limestone of excellent drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. October 3rd
Density of Pl/tion: 3.700 shoots /ha
Yield: 36 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 Allie oak casks and 12 months in bottle.
Degree Days: 1.616 April – September
Total Prec/tion: 288mm. April – September.
Analytical Data:
Alcohol: 14,5% vol.
Total Acidity: 5.4 g/l
Residual Sugar: 2.3 g/l
pH: 3.60
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 87ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vineyard Designation for: 9,58 ha
Soil: Sandy – sandy clay soil over limestone of excellent drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 27th
Density of Pl/tion: 3.700 shoots /ha
Yield: 36 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 Allie oak casks and 12 months in bottle.
Degree Days: 1.591.07 April – September
Total Prec/tion: 242mm. April – September.
Analytical Data:
Alcohol: 14.50% vol.
Total Acidity: 6.4 g/l
Residual Sugar: 2.2 g/l
pH: 3.42
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 87ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vineyard Designation for: 9,58 ha
Soil: Sandy – sandy clay soil over limestone of excellent drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. October 1st
Density of Pl/tion: 3.700 shoots /ha
Yield: 36 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 Allie oak casks and 12 months in bottle.
Degree Days: 1.671,67 April – September
Total Prec/tion: 302,40mm. April – September.
Analytical Data:
Alcohol: 14% vol.
Total Acidity: 6,0 g/l
Residual Sugar: 2,0 g/l
pH: 3,42
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 87ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vineyard Designation for: 9,58 ha
Soil: Sandy – sandy clay soil over limestone of excellent drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. October 2nd
Density of Pl/tion: 3.700 shoots /ha
Yield: 36 HL/ha, post to green harvest & selection.
Ageing: 12 months in Allie oak casks and 12 months in bottle.
Degree Days: 1.671,67 April – September
Total Prec/tion: 302,40mm. April – September.
Analytical Data:
Alcohol: 14% vol.
Total Acidity: 6 g/l
Residual Sugar: 1,9 g/l
pH: 3,34
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 75ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vineyard Designation for: 6,12 ha
Soil: Sandy – sandy clay soil over limestone of excellent drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. October 10th
Density of Pl/tion: 3.700 shoots /ha
Yield: 41,45 HL/ha, post to green harvest & selection.
Ageing: 12 months in Allie oak casks and 12 months in bottle.
Degree Days: 1.271
Total Prec/tion: 234 mm. June – September.
Analytical Data:
Alcohol: 13,5 % vol.
Total Acidity: 5,7 g/l
Residual Sugar: 2,0 g/l
pH: 3,40
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 75ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vineyard Designation for: 6,12 ha
Soil: Sandy – sandy clay soil over limestone of excellent drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. October 10th
Density of Pl/tion: 3.700 shoots /ha
Yield: 38 HL/ha, post to green harvest & selection.
Ageing: 12 months in Allie oak casks and 12 months in bottle.
Degree Days: 1.644
Total Prec/tion: 230,2 mm. June – September.
Analytical Data:
Alcohol: 13,5 % vol.
Total Acidity: 6,6 g/l
Residual Sugar: 2,1 g/l
pH: 3,37
Average Berry Weight: 1,10 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 75ha 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 2nd
Density of Pl/tion: 3.700 shoots /ha
Yield: 5300 kg/ha, post to green harvest & selection.
Ageing: 12 months in Allie oak casks and 12 months in bottle.
Degree Days: 1664
Total Prec/tion: 130 mm. June – September.
Analytical Data:
Alcohol: 13,5 % vol.
Total Acidity: 6,7 g/l
Residual Sugar: 3,1 g/l
pH: 3,41
Average Berry Weight: 1,20 g
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Xinomavro 100%
Location: “HEDGEHOG’ sub-region. Amyndeon plateau
Vineyard: 75ha 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 5th
Density of Pl/tion: 3.700 shoots /ha
Yield: 5400 kg/ha, post to green harvest & selection.
Ageing: 9 months in Allie oak casks and 14 months in bottle.
Degree Days: 1675
Total Prec/tion: 103 mm. June – September.
Analytical Data:
Alcohol: 13,5 % vol.
Total Acidity: 6,7 g/l
Residual Sugar: 3,0 g/l
pH: 3,38
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