Semeli Mountain Sun White
Oenologist: Leonidas Nassiakos
Grape Varieties: Moschofilero 80% and Sauvignon Blanc 20%
Vineyards: Moschofilero: high altitude vineyards on the Mantinia plateau at 650m Sauvignon Blanc: slopes of the Aigialia mountains also in Peloponnese at an altitude of 750m Soil: Sand and clay Yield: 70 hl/ha
Microclimate: Low temperatures and snow fall during the winter, cool nights during the summer combined with the high altitude contribute to the slow ripening of the grapes. That results perfect maturation, crispy acidity and fully developed flavours and aromas of both varieties.
Moschofilero: 2nd October to 9th October
Sauvignon blanc: 1st to 5th September
Vinification: Grapes are handpicked, they are then chilled at 7-8oC in cold storage, followed by pneumatic press and vinified according to the classic white wine vinification. Fermentation at low temperatures of 16-17oC.
Average Production: 300.000 bottles
First produced: 2003
Alcohol: 12.7% vol
Acidity: 6.3 g/l expressed as tartaric acid
Residual sugar: 2.8 g/l
Tasting notes: Vibrant green-yellow colour with grey hues. Rich and discreet aromatic character. Typical aromas from both grape varieties, rose and lemon blossom from Moschofilero as well as citrus and exotic fruits in the foreground from Sauvignon Blanc. Fresh and round palate, medium body with crisp acidity and full of minerality. Serving suggestions: Ideal companion to seafood, fish, poultry and pasta.
Serve at: 9-10oC
Farming Practices: Sustainable