SALTO Wild Yeast
Vineyards: Mantinia at a 1,968 ft (600 m) altitude
Main type of soil: Sandy clay
Age of vines (average): 16 years
Yields: 40 hl/ha
Harvest dates: Beginning of October
Vinification/Maturation : Skin contact for 3 hours at 13C˚
Up to 48% free-run juice due to coloured skins.
Controlled alcoholic fermentation in stainless steel vats at 16˚C with wild yeasts. Short ageing over fine lees.
Alcohol by volume: 11,5%
Total acidity (tartaric acid): 6 g/l
Tasting notes: oft colour with a light shade of grey. Νose with high lift and complexity with aromas of roses, jasmine, lime, grapefruit and other citrus fruits. Of medium body with explosive acidity –full of taste and refreshing– with aromas of citrus flowers and tropical fruits. Complex and medium-length aftertaste.