Kali Riza

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Winemaker Notes

Born in an outstanding year for Xinomavro, the 2011 Kali Riza showcases all the character of the Amyndeon terroir in its best expression. Intense aromas of strawberry and cherry, balance between the refreshing acidity and the alcohol, silky-textured tannins, and a long fruity aftertaste, contribute to create a wine displaying firmness and great elegance. Ready to be enjoyed now, the 2011 Kali Riza will continue to improve in the bottle for many more years.

 

Harvest

After three consecutive years of rather average quality, it looks like in 2011 Xinomavro comes back to its very high standards. This year the weather helped the grapes to reach good levels of phenolic maturity with relatively low potential alcohol, which is something that we try to achieve during the last years. After a rainy month of May, the long period that followed was dry but with no extreme temperatures. As a result, the grapes could reach good maturity levels, while the absence of heat waves during summer resulted in grapes with very good levels of acidity, which, in their turn, will give wines with long aging potential. It seems that 2011, just like 1994 and 2001, will be one of these years that only come once in a decade!

 

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

Dry red 
PDO Amyndeon 
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%
3.19 
7.0 g/L
0.68 g/L
2.0 g/L
47.8 
5.68/0.71 
31/78 ppm