Alpha Estate Assyrtiko Single Block “Aghia Kiriaki”
Protected Geographical Indication (P.G.I.) Florina
White
Alpha Estate Assyrtiko Single Block “Aghia Kiriaki”
Protected Geographical Indication (P.G.I.) Florina
Varietal Composition:
Assyrtiko 100%.
Location:
"Aghia Kiriaki". 2,45ha. 40°40’3l.34”N, 2l°4l’40.83”E„ at 535m.
Region:
Amyndeon Viticulture Zone.
Vineyard:
180ha of linear, privately owned vineyard situated at an altitude of 620-710m.
Soil:
Alluvium, sandy, sandy clay soil of excellent drainage.
Climate:
Semi continental with satisfactory rainfalls, significant snow falls and warm, dry summer with fresh nights. Frequent north-west winds, absent of spring frost.
Yield:
0,80kg/m2 of active canopy, 57HL/ha, post to green harvest and selection.
Vinification:
Skin contact for 16 hours, controlled alcoholic fermentation in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Tasting Characteristics:
Crystal, bright sub-yellow - straw, with greenish hints. Nose intense and rich, complex, typical of the variety. Citrus, floral and white stone fruits. Excellent structure, creamy and crisp. Long and persistent finish.
Vinegrower:
Makis Mavridis
Winemaker:
Angelos latridis
(2022) Gold Medal - Gilbert & Gaillard
(2021) Best of Show Greece white - Mundus Vini
(2021) Grand Gold Medal - Mundus Vini
(2021) Gold Medal - Berlin Wein Trophy
(2021) Silver Medal - Decanter
(2021) Silver Medal - Thessaloniki Wine Challenge
(2021) Bronze Medal - Texsom
(2020) Bronze Medal - Decanter World Wine Awards
92 points - James Suckling (2022)
90 points - Gilbert & Gaillard (2022)
92 points - Robert Parker (2021)
92 points - Decanter (2021)
17 points - Jancis Robinson (2021)
92 points - James Suckling (2020)
90 points - Robert Parker (2020)
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 220 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. October 6th
Density of Pl/tion: 6.250 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.674,60 (April – September)
Total Prec/tion: 225,20 mm (April – September)
Analytical Data:
-Alcohol: 13,05% vol.
-Total Acidity: 6,24 g/l
-Residual Sugar: 1,40 g/l
-pH: 3,08
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 220 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 24th
Density of Pl/tion: 6.250 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.741,40 (April – September)
Total Prec/tion: 324 mm (April – September)
Analytical Data:
-Alcohol: 13,21% vol.
-Total Acidity: 5,89 g/l
-Residual Sugar: 0,40 g/l
-pH: 3,13
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 220 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 25th
Density of Pl/tion: 6.250 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.835,70 (April – September)
Total Prec/tion: 158,80 mm (April – September)
Analytical Data:
-Alcohol: 13,68% vol.
-Total Acidity: 6,19 g/l
-Residual Sugar: 0,98 g/l
-pH: 3,14
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 180 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 25th
Density of Pl/tion: 3.900 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.683,10 (April – September)
Total Prec/tion: 380,92 mm (April – September)
Analytical Data:
-Alcohol: 13,18% vol.
-Total Acidity: 6,68 g/l
-Residual Sugar: 0,98 g/l
-pH: 3,08
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 180 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 23rd
Density of Pl/tion: 3.900 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.677,20 (April – September)
Total Prec/tion: 245,20 mm (April – September)
Analytical Data:
-Alcohol: 13,39% vol.
-Total Acidity: 6,79 g/l
-Residual Sugar: 1,80 g/l
-pH: 3,11
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 180 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Age of Vines: Planted in 2006. Double Cordon VSP.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 16th
Density of Pl/tion: 3.900 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.678,90 (April – September)
Total Prec/tion: 325,40 mm (April – September)
Analytical Data:
-Alcohol: 13,56% vol.
-Total Acidity: 6,90 g/l
-Residual Sugar: 1,90 g/l
-pH: 3,12
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 140 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 20th
Density of Pl/tion: 3.900 vines/ha
Yield: 0,80 kg/m2 of active canopy, 50 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.669,60 (April – September)
Total Prec/tion: 227,80 mm (April – September)
Analytical Data:
-Alcohol: 13,20% vol.
-Total Acidity: 6,80 g/l
-Residual Sugar: 1,90 g/l
-pH: 3,15
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 140 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 27th
Density of Pl/tion: 3.900 vines/ha
Yield: 0,80 kg/m2 of active canopy, 50 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.458,87 (April – September)
Total Prec/tion: 368,80 mm (April – September)
Analytical Data:
-Alcohol: 13,00% vol.
-Total Acidity: 6,80 g/l
-Residual Sugar: 2,10 g/l
-pH: 3,18
-Average Berry Weight: 0,75 gr
Vine Grower: Makis Mavridis
Winemaker: Angelos Iatridis
Variety Com/tion: Assyrtiko 100%
Location Vineyard: Amyndeon viticulture zone. 120 ha of linear, privately owned vineyard situated at an altitude of 620-710 m. / 2.034-2.329 ft.
Block Location & Data: Single Block “Aghia Kiriaki” (2,45 ha), Amyndeon plateau, 40°40’31.34″N, 21°41’40.83″E, at 535 m / 1.755 ft., with north-west exposure, facing mount Voras.
Soil: Sandy clay loamy soil, over limestone conglomerates, of adequate drainage.
Harvest: Manual harvesting in 15 kg capacity picking baskets. September 20th
Density of Pl/tion: 3.900 vines/ha
Yield: 0,80 kg/m2 of active canopy, 57 hl/ha, post to green harvest and selection.
Vinification Method & Maturation: Skin contact for 6 hours, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in stainless steel tanks with cooling jackets, maintenance of wine “sur lies” for 8 months with regular stirring.
Degree Days: 1.588,50 (April – September)
Total Prec/tion: 281,60 mm (April – September)
Analytical Data:
-Alcohol: 12,90% vol.
-Total Acidity: 6,60 g/l
-Residual Sugar: 1,80 g/l
-pH: 3,13
-Average Berry Weight: 0,75 gr
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