A refreshing and aromatic blend with apple, pear and peach complemented by delicate pine notes, mineral, saline and salivating on the finish.
The Foivos winery evolved from the historic Mantzavino winery, one of the oldest in Greece. The winery was bought in 1996, and in 1999 Theodorous Orkopoulos produced his first vintages. The winery specialises in rare Greek varieties as well as the better known Robola. The grapes are farmed organically and biodynamically, and Foivos also explores alternative winemaking practices such as fermentation in Amphora and ageing under water. This winery is making some excellent terroir-driven wines that rank among some of Greece’s finest. Many people believe Kefalonia to be the next Santorini: watch this space!
The 2020 vintage was marked by intense heat, which resulted in early ripening of the grapes and an early harvest. The winter saw plentiful rains which resulted in a healthy growing season during the summer. There were no episodes of frost, a rarity for the island. However, the summer heat reduced yields and resulted in small berries of concentrated juice. The wines are of excellent quality.
The grapes come from 80 year old pre-phylloxera vines that are on their own indigenous roots in a vineyard located in the hilly Vatsa area of the Paliki Peninsula of Kefalonia. The Vatsa area is located in the the PGI Mantzavinata zone, which was created in 1996. The vineyard sits at 200 metres above sea level. The Mediterranean climate is influenced by the sea which is just 800 metres from the vineyard. The vines benefit from the ripening sun and frequent winds; these cooling ocean breezes protect the vines from the high temperatures and ventilate the vineyard, reducing the risk of disease. The result is fruit with concentrated flavours balanced by natural acidity. The old vines have adapted to the environment, they have become resistant to disease and can be cultivated sustainably with minimal intervention. Grown in limestone soils from the Homeric era, the vines are dry farmed as the moisture from the sea provides permanent soil humidity, nourishing the vines throughout the hot summers. Two thirds of the vines are bush vines.
The grapes were carefully sorted to ensure the best quality fruit was selected. This wine was vinified following a philosophy of minimal intervention. A cool pre-fermentation maceration took place for eight to 10 hours to extract aromas and flavours. The free run musts and pressed musts were fermented separately with wild yeasts at controlled temperatures, before spending one month on the fine lees with periodical stirring to impart texture and complexity. The wine was gently filtered prior to being bottled.
A refreshing and intense blend with aromas of apple, pear and peach complemented by mineral and herbal notes. Lively and crisp with a salivating finish.
Vostilidi 40%, Tsaousi 25%, Muscatel 20%, Muscat 15%
The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage
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