Terra Ambera Amphora

Speiseempfehlungen des Winzers

• Ziegenkäse
• Lamm
• Pilze
• Pasta & Pizza
• Geflügel
• Kalbfleisch
• Gemüse

Vinifikation in den eigenen Worten des Winzers

Böden:

Clay, Volcanic

Terroir:

The terroir of Limnos is defined by its volcanic soils, low altitude landscapes, and strong Aegean winds. The island’s sandy and clay loam soils, rich in minerals, provide excellent drainage and encourage deep root growth, while the abundant sunshine and dry climate reduce disease pressure and promote full ripening. Cooling sea breezes and the persistent “Meltemi” winds help preserve acidity and aromatic intensity in the grapes, creating wines that are fresh, structured, and distinctly expressive of their island origin

Ernte:

Picked by hand

Fermentation:

Amphora (100%)

Lagerung:

Amphora (100%) 5 months

Winzer:

Emmanouil Garalis

The ripe grape is harvested late and arrives at the winery in small crates. Blasting and transfer ofthe grape mass in seven clay amphoras buried in the earth, outside the winery. Spontaneous start of the alcoholic fermentation in the presence of the stamps with regular pigéage (immersions of the stamps in the must). Remaining with the lees for 4 months before the wine is transferred to a stainless steel tank for de-liming and bottling, in the absence of stabilization and filtration.

Den Winzer kennenlernen