Kali Riza

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Winemaker Notes

2010 Kali Riza has a bright red color. On the nose it shows an intense and complex red fruit character, typical to Xinomavro wines coming from the area of Amyndeon. On the palate it is full-bodied, with a velvety mouthful and a rich aromatic character which is balanced by a refreshing acidity and underpinned by a long, fruity aftertaste.

 

Harvest

A year that was rather peculiar, full of changes, filled with hope and despair, with beneficial rains in spring and hot days in summer and rainy again by the end of the harvest! Patience, close monitoring of the vineyard and careful selection on the vine and then in the winery were the main features of a vintage that started out with the best of omens, developed as a moderate year in terms of quality, but, overall, a very promising and full of surprises one.

 

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 grapes come from 60-year-old vines, yielding no more than 6000 kg/ha. The selection of the vineyards was based on their soil, and the vines’ health and capacity to reach full maturity.

Winemaking

Kali Riza is made of 100% Xinomavro grapes grown in the area of Amyndeon. The grapes were carefully selected on harvest according to their age and content in sugars, phenols and acids. Upon delivery at the winery, the grapes were chilled at 8-10 οC. After they were destemmed and crushed the grapes were left to cold soak for 6 days at 10 οC, in order to extract more color and aromas. The alcoholic fermentation lasted 2 weeks, and was followed by 1 week of post-fermentation maceration. After this period, the wine was transferred to the barrels, were it was left to mature for 14 months. During this time, the wine underwent malolactic fermentation, while it was gently stirred on its lees. Finally, the wine was bottled and left to mature for 1 additional year. 

 

 

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Wine ID

Red dry 
PDO Amyndeon 
4,800 bottles
Selected contracted vineyards of the area of Agios Panteleimon, in the PDO zone of Amyndeon, Northwestern Greece 
100% Xinomavro from the area of Amyndeon (old vines) 
The base wine stays on its lees and is frequently stirred for 14 months in 2 and 3-year-old French oak barrels. The wine ages for 1 more year in the bottle.  
5-8 years 
Pairs ideally with meat cooked in red sauce, wild mushroom risotto, stuffed peppers with cheese or ground beef, meat pies, grilled cheese 

 

 

Analytical Data

12.8%
3.28 
6.5 g/L
0.53 g/L
2.4 g/L
49.4 
4.7/0.75 
20/84 ppm