History of the label: The recipe of this retsina came a century ago to our family by our grand grandfather who was a winemaker in East Romilia- a region located at present Bulgaria. Its name means orange cloud and it pictures a landscape in our vineyards during the early evening hours.
Total Production: 4000 bottles
Age of Vines: planted in 2010
Yields: 5000 kilos per hectare
Soil: Clay, sand and schist
Varieties: Assyrtiko
Winemaking: The Assyrtiko macerates on the skins in stainless steel tanks with the must for 5-7 days at low temperature. The grapes are destemmed. After removal of the pomace, the must produced by the first run juice ferments at 18º- 21º C for 20-30 days. During the fermentation high-quality Aleppo pine resin from the mountains of Evia is added, following an ancient recipe. Spontaneous alcoholic fermentation with indigenous yeasts, no oenological substances added, followed by spontaneous malolactic fermentation. The produced wine is racked from the very dense sediments and sur-lie on fine lees for three months in old used barriques. No protein stabilization, only tartaric stabilization. Unfiltered and no added sulfites, only naturally occurring sulfites from fermentation.
Total Production: 4000 bottles
Age of Vines: planted in 2010
Yields: 5000 kilos per hectare
Soil: Clay, sand and schist
Varieties: Assyrtiko
Winemaking: The Assyrtiko macerates on the skins in stainless steel tanks with the must for 5-7 days at low temperature. The grapes are destemmed. After removal of the pomace, the must produced by the first run juice ferments at 18º- 21º C for 20-30 days. During the fermentation high-quality Aleppo pine resin from the mountains of Evia is added, following an ancient recipe. Spontaneous alcoholic fermentation with indigenous yeasts, no oenological substances added, followed by spontaneous malolactic fermentation. The produced wine is racked from the very dense sediments and sur-lie on fine lees for three months in old used barriques. No protein stabilization, only tartaric stabilization. Unfiltered and no added sulfites, only naturally occurring sulfites from fermentation.
