Label:L ACHAIA CELLARS ASSYRTIKO, P.G.I. PELOPONNESE
Producer: Leonidas Nassiakos
Oenologist: Leonidas Nassiakos
Varietals: 100% Assyrtiko
Vineyards: Selected 12–25-year-old vineyards, located at an altitude of 2.350-2.600 ft at Mountainous Aegialia of Northern Peloponnese
Terrain: Clay and schist
Microclimate: Cold winter with very low temperatures and cool summer nights, where Assyrtiko is affected by the sea breeze which comes from the Corinthian Gulf.
Winemaking: Cold maceration at 45-46°F for 8-9 hrs. Mild pressure by pneumatic press, followed by fermentation at 59-61°F. After the end of the fermentation process, the wine is left in contact with the fine lees for 8-10 weeks with periodical stirring.
Harvest Type: By hand
Harvest Dates: September 3-8
Annual Production: 4.600 nine-liter cases
Alcohol: 13.2%
Residual Sugar: 1.8 gr/lit
First Released: 2017
Food Pairing: Shrimp & zucchini with orzo, Seafood stew, Chicken stuffed baked avocados and shrimp saganaki with sharp feta.