Retsina Of Lemnos
Retsina Of Lemnos
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Garalis Winery tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Greece
Region/Underregion:
Aegan Islands/Lesvos
Klassificering:
-
Certifiering:
Organic
Druva:
Muscat of Alexandria (100%)
Årgång:
2025
Färg:
White
Arom:
Clean nose, with attractive aromas of mastic, mint, machete, pine forest and green apple.
Smak:
The floral character of Muscat of Alexandria is more evident in the mouth, with accentuated acidity, medium body and excellent balance. A typical Retsina, with tensions, coolness and exuberance.
Alkoholhalt:
12%
Sockerhalt:
2.4 g/l
Syra:
5
pH-värde:
3.4
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
500 ml
Förslutning:
Crown cap
Flaska:
Glass
Serveras bäst:
6 - 8 °C
Mat till vinet:
Cheese - mild and soft, Fish - lean, Fish - fat, Poultry, Shellfish - flavored, Shellfish - natural
Mognadspotential:
0 - 2 years
Vinmakarens matrekommendationer
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Poultry
- Shellfish - flavored
- Shellfish - natural
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Steel (100%) 3 months
Vinmakare:
Emmanouil Gkaralis
The grape arrives at the winery in small crates. Blasting, transfer of the grape mass to winemakers and pre-fermentative extraction with recycling for 4 hours. Light pressure in a pneumatic press and transfer of the progeny to stainless tanks to start alcoholic fermentation with commercial yeasts. At the end of fermentation, quality pine resin from Halkidiki is added to the tank and recycling takes place for a week, until the wine acquires its characteristic aroma. Stabilization, filtering and bottling.