PAPPOUS 2019

Varieties: Red varieties: Xinomavro, Negoska, Fokiano, Vapsa, Pamidi, Sefka, red rosaki, fartsalo, Cinsault, Mavroudi. White varieties: Roditis, Zoumiati, Tsoushi, Goumenissis white, Bandiki, Mominsko, Shasla, etc.
Soil: They are grown at an altitude of 250-300 meters and on sloping, clay and sandy loam soils. Old vines with a very low per hectare yield of less than 200 kg per hectare. No intervention in the vineyard, the only operations carried out are pruning, grass cutting and harvesting.
Harvest: 25-30 of September
Micro-climate: Semi-continental climate with some snowfall in winter and hot summer. Rainfall ranges from 400 – 600 mm per year. Artificial irrigation is not possible. The mesoclimate of the vineyard is described by mainly northerly winds (Vardaris), almost absence of spring frosts and low atmospheric humidity.
Vinification: Destemming, classic red alcoholic fermentation with native yeasts and without adding oenological materials (enzymes, proteins, etc.) with controlled temperature in the alcoholic fermentation. Staying with the lees for 1 month and then staying in a 500ri barrel for 12 months, no stabilization or collaring. Bottling is done without filtering.