Μεθούσα Λαμιτζάνα

A week priot to Harvest we selected some Xynisteri grapes cruched and pressed and let in demijohns to spontaneusly start fermentation, to further aid the slecetion of good yeast strains we added a small persentage of zivania to kill any starains that dont have alcohol resistance. A week later grapes come from several small and traditional plots from villages sourounding the winery, the grapes were brought in as fast as possible and processed immediately to reduce oxidations and increase of temperatures. The grapes were crushed and sent to our tanks with the pressense of inert gasses and dry ice to create an anaerobic enviroment to pretect all the aromatic precursors and left with the skins for 5hours. Then they were pressed and sent for cold stabbilization after which it was innoculated with the yeast we issolated with a pie de cuve and let to ferment at a controlled temperature to promote aroma extraction. Post fermentation it was transfered in a stainless stell tank to mature and to stabilise. The wine was not filtered and the bottling is done with out the use of a pump. During the maturation the tank was kept at anaerobic conditions with the help of inert gasses.