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Producer: Idaia WineryGrape Varieties: Vidiano 100%Optimum Drinking: Within 5 yearsWine Style: Aromatic refreshing whiteAlcohol by Volume: 13%Closure: CorkCountry: Greece
Delicate aromatic characters of ripe pear, melon and a hint of banana, lead to a refreshing acidity which balances the rich and charming palate. With an impressively aromatic aftertaste, this is the quintessential introduction to the Vidiano grape.
Idaia Winery is located in Venerato, a village in the heart of the vineyards of the Malevizi district, which is part of the Dafnes appellation area. Idaia is a family company, specialising in producing wines from indigenous grapes, which reflect a true sense of place. Oenologists Vasilis Laderos and Calliope Volitaki use their extensive knowledge, experience and passion to create these superb wines with strong personalities. We are delighted to include these wines in our portfolio, they are truly expressive of the terroir of Crete.
The harvest took place between 19th and 25th September and the grapes were in an excellent, healthy condition. During the critical ripening period of August and September, the combination of the northerly winds prevailing through the region, with excellent temperatures of 32°C during the day and19°C at night, allowed for the normal development of sugars and aromatic flavours in the grapes. 2016 has been characterised by moderate to high acidity levels in the white wines and a unique sugar / acidity balance, with strong typical varietal flavour characteristics coming through.
The indigenous variety of Vidiano (pronounced Vid-ee-an-O) is grown in the Dafnes sub-region of Heraklion, in a vineyard located in a semi mountainous area at an altitude of 400 to 500 metres above sea level. The calcium-rich, clayish soil, the very low yielding vines and the distinctive microclimate, which is formed by the cool Aegean summer breeze, combine to create a unique terroir for viticulture and wine production.
The winemaking philosophy is to create wines which showcase the quality of the indigenous varieties. Following a thorough inspection at the winery, the grapes were preserved for 24 hours at very low temperatures. The grapes were de-stemmed, then a cryo-maceration took place for approximately six hours. The free-run juice was removed without having been pressed. After a cold settling, the wine was fermented with carefully selected yeasts which highlight the aromatic characters of this variety. Fermentation took place in stainless steel tanks for 10 to 12 days at a controlled temperature of 15°C followed by three months in French oak barrels.
Ideal with Mediterranean cuisine, seafood dishes, light cheeses and fruit desserts.
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