Giannoudi
- Red
- Yiannoudi (100%)
Vinification & Aging
Grapes are harvested in September. Gentle crushing, spontaneous fermented in stainless steel tanks at controlled temperatures. Malolactic fermentation is done in tank.
Aged for 10 months in used 300L French oak barrels.
Ecosystems
The vineyards cover 25 hectares of land, with new plantings added every year. They are located at an altitude of 400 - 600 m and are influenced by the warm Mediterranean climate and the considerable rainfall (620 mm / year, on average). The surrounding hills, the crystal gypsum, limestone and quartz rich soils, together with the uninterrupted exposure to the winds of the valley, modify the local mesoclimate.
Tasting Notes
Spontaneous fermentation with malolactic in tank, then ten months in used French oak. Indigenous red variety with an intriguingly savory, smoky woodsiness on an elegant medium body. The grape is said to have been named after the owner, Giannis (John), of an old vineyard where the variety was (re)discovered.