Alpha Estate Ecosystem Malagouzia Single Block “Latipes”
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Alpha Estate Ecosystem Malagouzia Single Block “Latipes”
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Malagouzia 100%
Vineyard Location: Amyndeon viticulture zone, 220 ha of privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Latipes” (1,7 ha), 40°41’17.58″N, 21°42’41.32″E., Amyndeon plateau, at 645 m / 2.116 ft., with south exposure.
Age of Vines: Planted in 2007. Single Cordon VSP
Soil: Sandy clay loamy soil, over gravel limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 15th
Density of Pl/tion: 6.250 vines/ha
Yield: 0,85 kg/m2 of active canopy. 33 hl/ha, post to green harvest & selection.
Vinification Method & Maturation: Destemming, optical grape sorting, and light crushing. Skin contact under inert atmosphere at low temperature, semi-controlled alcoholic fermentation by indigenous flora from the specific block, in fine grain, white toasted Nevers oak paired with Greek Robolo tun of (75 hl) with regular stirring on fine lees for 9 months.
Degree Days: 1.674,60 (April – September)
Total Prec/tion: 225,20 mm (April – September)
Analytical Data:
-Alcohol: 12,67% vol.
-Total Acidity: 6,24 g/l
-Residual Sugar: 1,80 g/l
-pH: 3,31
-Average Berry Weight: 1,90 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Malagouzia 100%
Vineyard Location: Amyndeon viticulture zone, 220 ha of privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Latipes” (1,7 ha), 40°41’17.58″N, 21°42’41.32″E., Amyndeon plateau, at 645 m / 2.116 ft., with south exposure.
Age of Vines: Planted in 2007. Single Cordon VSP
Soil: Sandy clay loamy soil, over gravel limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 15th
Density of Pl/tion: 6.250 vines/ha
Yield: 0,85 kg/m2 of active canopy. 33 hl/ha, post to green harvest & selection.
Vinification Method & Maturation: Destemming, optical grape sorting, and light crushing. Skin contact under inert atmosphere at low temperature, semi-controlled alcoholic fermentation by indigenous flora from the specific block, in fine grain, white toasted Nevers oak paired with Greek Robolo tun of (75 hl) with regular stirring on fine lees for 9 months.
Degree Days: 1.741,40 (April – September)
Total Prec/tion: 324 mm (April – September)
Analytical Data:
-Alcohol: 12,97% vol.
-Total Acidity: 5,65 g/l
-Residual Sugar: 2,40 g/l
-pH: 3,31
-Average Berry Weight: 1,90 gr
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