Semeli Mountain Sun White
Wine maker Oenologist: Yiannis Flerianos
Grape Variety: Moschofilero 80% and Sauvignon Blanc 20%
Moschofilero: high altitude vineyards on the Mantinia plateau at 650m
Vineyard: Sauvignon Blanc: Grapes from estate owned vineyard, at an altitude of 650m on the slopes of Mantinia and from low yielding vineyards at Koutsi in Nemea, at an altitude of 550-600m.
Soil: Clay and limestone
Yield: 75 hl/ha.
Microclimate: Low temperatures and snowfalls during the winter, along with 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.
Harvest: Moschofilero: 7th October to 14th October.
Sauvignon Blanc: 18th to 20th August (Nemea region) and 7th September (Mantinia region)
Vinification: Right after the transportation of the grapes in plastic baskets, they are chilled at 7-8oC in cold storage, followed by pneumatic press, strict settling and vinified according to the classic white wine vinification, with fermentation at low temperatures of 16-17oC. Crucial factor, is the gentle handling of the grapes, achieved by the use of gravity in different stages of the production process.
Average Production: 250.000 bottles
First produced: 2003
Alcohol: 12.5% vol
Acidity: 5.7 g/l expressed as tartaric acid
Residual sugar: 2.9 g/l
Tasting notes: Vibrant green-yellow colour with grey hues. Rich aromatic character. Typical aromas from both grape varieties, rose and citrus blossom from Moschofilero as well as intense tropical fruits in the foreground from Sauvignon Blanc. Fresh and round palate, medium body with crisp acidity and a light mineral aftertaste.
Serving suggestions: Ideal companion to seafood, fish, meat in white sauce and pasta.
Serve at: 9-10oC