Akakies Sparkling

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Winemaker Notes

An even brighter color, more vivid acidity and lower alcohol distinguish the 2012 Akakies Sparkling from previous vintages. These features, in combination with the juicy aromas of strawberry, the elegant vegetal character, the discrete presence of sugar and the playful, lingering finish, make up a wine that embodies all the power and the finesse of the mountainous Amyndeon terroir.

 

Viticulture

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate.

The great diversification of the vineyard blocks, leads to wide variations regarding the technological and phenolic ripeness of the grapes between the different vintages and requires a meticulous management of each vintage. Therefore, the grapes are classified at the moment of delivery at the winery by alcohol potential, acidity, phenols and bunch weight. This selection, which is carried out every year, allows to choose the proper wine making technique taking into account the quality and the different properties of the raw material. 

Winemaking

The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. The optimal point of maturity for the production of Akakies Sparkling is at 10.5 ABV. After delivery at the winery, and before the press, the grapes are chilled at 11-14 °C. Three pressings take place under continuous and gradually increasing pressure. For the production of Akakies Sparkling we use the second pressing. After the must is settled and racked the first alcoholic fermentation takes place. This fermentation is short and carried out using the traditional method. The wine stays and is stirred on its lees for a few months and then is transferred to the tanks for the second fermentation, during which the bubbles are formed and the wine gains 1% in alcohol. The wine will stay on its lees for 3-5 more months before it is bottled.

 

 

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Wine ID

Dry sparkling rosé 
PDO Amyndeon 
bottles
Selected contracted vineyards of the area of Agios Panteleimon, in the PDO zone of Amyndeon, Northwestern Greece 
100% Xinomavro 
The base wine stays on its lees and is frequently stirred for three months.  
2-3 years 
Excellent pair with spicy dishes of the Asian cuisine, Mediterranean dishes based on vegetables and oily fish, like salmon. It can also be enjoyed as an aperitif or after a meal, as a dessert wine.  

 

 

Analytical Data

11.0%
2.88 
8.4 g/L
0.41 g/L
17.0 g/L
 
 
ppm