Xynisteri Aerides
- White
- Xynisteri, un-grafted vines (100%)
Vinification & Aging
Grapes are harvested from beginning to end of October. De-steamed and cold soad for 18 to 24 hours. Gentle pressing and spontaneous fermentation in Stainless Steel tanks for up to two weeks.
Aged for 3 to 6 months on the lees in tank, Bâtonnage twice per week.
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
The most widely planted indigenous white grape on Cyprus, Xynisteri is believed to take its name from the Greek words for ‘sour’ or ‘acidity’ and ‘later,’ representing the grape’s wonderful ability to retain acidity late into the ripening season. Aerides is wild-fermented Xynisteri aged on the lees with batonnage for 3-6 months. Bright citrus and stone fruit with mineral tension and crisp acidity. Clean, pure, and stony with a juicy energy.