Tselepos Santorini Canava Chrissou Laoudia
Tselepos Santorini Canava Chrissou Laoudia. The use of amphora with the combination of “battonage” highlights the varietal character and the terroir.
Winemaking: Collection of over-ripped grapes and placement in a cooling chamber. Use of vertical press on whole clustered grapes. Alcoholic fermentation takes place in amphorae using selected yeasts at a temperature of 16-17° C. Aging of the wine in amphora on its fine lees for approximately 4 months while “battonage” is also applied. After bottling, the wine is cellared for another 10 months.
Taste features – Aging: A wine revealing the uniqueness of the variety and the terroir. On the nose, multi-layered aromatic character with a distinctive presence of overripe citrus and stone fruit aromas. Flowery and herbaceous character with a persistent honeycomb note and the predominant flint aromas. Balanced and complex mouthfeel, excellent structure, with a persistent iodine aftertaste.
Ideal food combination: Fatty fish such as e.g. smoked eel, shellfish, meat with white sauces.
For more wines from Santorini region click here.
Winery Description
Tselepos winery was established in 1989 with a vision to create high quality wines from the region of Mantinia, the birthplace of Amalia, the wife of Yiannis Tselepos – the winemaker. Since then they have evolved in a top level winery, producing wines in three different appellation zones of Greece, Mantinia, Nemea, and Santorini. Not being afraid to experiment they are pioneers in the production of new labels that highlight the aromatic character and complexity of the cultivated grape varieties. A visit to the winery will most certainly include a jeep ride in their vineyards – the largest of the area – something that we are very font of doing while we are there. During the tasting we have the opportunity to choose between a number of quality wines – they have 17 labels at the time of posting – but we are always left hungry for more.
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