
Liatiko Amphora
- Red
- Liatiko (100%)
Vinification & Aging
Grapes are harvested by hand. After destemming and crushing, the must and skins are transferred into 250- 300lt pythi (amphora), where native yeast fermentation takes place as well as extraction for 3 months with no added sulfur. Wine is racked off the skins and placed back into pythi on its lees for 2 months.
After aging on its lees the wine is racked and then matures in used barrels for 5 months. No fining or filtering and bottled with minimal sulfur.
Ecosystems
The privately owned vineyards are located on hillsides with clay-loam textured soil, with a high percentage of limestone. Douloufakis owns 20 hectares in total. Nikos Douloufakis’ decided he wanted to invest in local varieties such as Liatiko, Vidiano, and Malvasia di Candia Aromatica - giving prominence to the potential of wines from Cretan varieties.
Tasting Notes
Red color with maroon highlights, relatively clear. The wine may show a thin layer of sediment, as it has not been filtered. It was fermented and matured in amphoras, which contributed to bringing out the original aromas of the variety and developing simultaneously wonderful aromas of oxidative ageing. Skin contact lasted more than 40 days providing the wine with rich tannic structure, while the slow exchange of oxygen from the amphora’s pores provided it with a rich texture. Earthy aromas and noticeable minerality. .