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Akriotou Erimitis White Sterea Ellada 2021

Current Price (inc. Tax)
6 bottle(s) at £20.44 per bottle.
In stock

Akriotou Erimitis White Sterea Ellada 2021

  • Grapes Savatiano 50%, Assyrtiko 38%, Aidani 12%
  • Country Greece
  • Region: Sterea Ellada
  • Abv 13 %
  • Dry/Sweet value: 1 (1 is dry, 7 is very sweet)
    Residual Sugar: 1.6
    Contains Sulphites: Yes
    Vegetarian/Vegan: Yes/Yes
    Milk/Eggs: No/No
    Organic: No
    Biodynamic: No
  • Case size 6 / 75cl
  • Winemaker: Vasiliki Akriotou
  • Closure Diam
  • The discreet nose gradually unfolds to reveal its fruity character, with peach, bergamot, lemon, citrus, pear, and white flower aromas complemented by buttery overtones. Textured and rich, with the flavors echoing from the nose and a refreshing citrus note that lasts on the finish.
2x cases 10% off

The grapes are sourced from Plataea, a small village at the foot of the Kitheronas Mountain, in Central Greece. The vineyard is situated at an altitude of 250 to 320 metres elevation and during the autumn and winter months cool air masses blow down from the mountains, carrying dew which refreshes the vineyard with crucial humidity. Cold winters, hot summers, and long, dry autumns combine with long periods of sunshine to enable the grapes to reach excellent maturity and complexity. This wine is a blend of native varieties: Savatiano, Assyrtiko, and Aidani, which are suited to the hot, dry climate as they have good drought-resistant properties. Yields are controlled meticulously and all viticultural practices are conducted manually. The older vines are established and have developed deep root systems, so, during the hot summers, the roots can reach the water reserves and essential nutrients. Harvest takes place at night, contributing to the preservation of varietal aromas and natural acidity.

More Information
Bottles Per Case6
Bottle Size75
2 cases 10% offYes

Vinification took place separately for each variety. The grapes were carefully selected, destemmed and crushed before the free run must underwent cold skin-contact maceration for six hours. Controlled fermentation took place at 14°C, with bâtonnage of the fine lees twice a week. The three wines were deftly blended and matured in stainless steel tanks for a total of 10 months, during which bâtonnage took place twice weekly for three months, reducing to once a fortnight for seven months, imbuing the wine with a lovely texture.

Delicate notes of peach, bergamot, lemon, citrus, pear and white flowers are complemented by buttery overtones, through to a textured and rich palate, with the flavours echoed from the nose and a refreshing, zesty finish. 

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