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INVICTA WINE
INVICTA
Appellation
Protected Designation of Origin Amyndeon
Type
Red dry wine
Varieties
Xinomavro 100%
Alcohol (%)
12.0
Tasting note
Deep ruby red color with violet hues. The nose shows an intensive freshness of red fruits and berries. The palate has a velvety texture with black fruit, black olive paste and sweet smoke. Every vintage of Eruption red is crafted with a focus on expressing the fruity aromas of Xinomavro while achieving silky tannins and a persistent finish.
II.
Tasting note
Deep ruby red color with violet hues. The nose shows an intensive freshness of red fruits and berries. The palate has a velvety texture with black fruit, black olive paste and sweet smoke. Every vintage of Eruption red is crafted with a focus on expressing the fruity aromas of Xinomavro while achieving silky tannins and a persistent finish.
The vineyard
Location: Selected contracted vineyards of the area of the PDO zone of Amyndeon, North-western Greece
Geography: The plateau of Amyndeon is surrounded by three mountain ranges - the three B's, Vermio (2,052 m), Vitsi (2,128 m) and Vora (2,554 m), while the two lakes Vegoritida and Petron have a significant impact on the microclimate of the area
Altitude: The vineyards of the zone start from 520 m. and reach up to 720m.
Climate: Cool climate with approximately 1600-degree days
Subterranean: Sandy with very good drainage Shaping: the pruning of the vineyards follows the traditional practice of bushvines or the vineyards are cup-shaped
Best served: At 16-18ο C. (60,8-64,4 ο F).
III.
Winemaking
The grapes are strictly hand-harvested to remain intact. Then, they are transferred to the winery in a refrigerated truck and are chilled to below 10 0C before they enter the pneumatic press. There, after being destemmed, they are left to cold soak for 4 days at 10 0C in order to maximize the extraction of color and aromas from the grapes in a gentle way. Fermentation lasts for 2 weeks at temperatures that do not exceed 26 0C, while pumping over is used for color extraction. Malolactic fermentation takes place in the tanks before the wine is transferred to oak barrels, where it will mature for 6 months in 300 lt medium grain and white toasting French oak. After that time, the wine will age in the bottle for 12 months before being released into the market.
ABV(alc by vol) 12.0 pH 3.34 TA (gr/lt) 6.0 RS 2.0
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