Τasting Characteristics
Diaporos has deep red color with purple hues. The nose shows a complex aromatic character composed of successive layers of vanilla and chocolate notes from oak aging, and strawberry aromas typical of a young Xinomavro enhanced with floral hints, such as violet. The Syrah adds a spicy character while prolongs the aftertaste. The intense acidity adds zing to the rich, concentrated body, while the flavor intensity and the robust structure of the wine are a promise of a long aging potential.
Variety Composition
Χinomavro 87%, Syrah 13%
Vineyard
The Yianakohori Vineyard has an overall southeast exposure at an altitude of 120 - 280 m. The Estate is divided into a mosaic of 33 vineyard blocks of different microclimate with varying exposure, orientation, slope, soil type, rootstock, vine density and age. Almost all exposures and soil types are encountered within the Estate demanding tailormade viticultural practices for each vineyard block. Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3.500 to 4.000 per hectare and the average crop yield is maintained below 2.5 kg per vine.
Vinification – Maturation
After a seven - day pre - fermentation cold soak at 8-10°C, the must undergoes a 10 - 15 day fermentation at controlled temperatures in open tanks with automatic pigeage devices. Fermentation and post-fermentation temperatures lie between 23 - 26°C. This process aims at stabilizing the color of Xinomavro and at softening its tannins. All of the wine finishes off its malolactic fermentation in new French barrels, which offer micro-oxygenation conditions, while frequent batonnage is applied. New French oak is used throughout the whole aging process.
Ηarmony
A rich wine with concentrated aromas, perfect pairing for food with intense flavours.
Best Served
At
14 - 16°C
