Wine details

 
Ramnista 2007 (300 cl)
Type: Red
Vintage: 2007
Variety: Xinomavro
Size: 300 cl
RAMNISTA


Name: KIR-YIANNI RAMNISTA 2007

Type/Category: Red Dry / A.O.C. Naoussa

Origin:

Selected vineyard blocks within the private vineyards at Yianakohori

Varieties: 100% Xinomavro

Cellaring: 14 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 6 months

Ageing Potential: 10-12 years

Character: Rare aromatic complexity with intense tannin structure and robust acidity


VINEYARD

The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 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 tailor-made 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.

About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes. For “Ramnista” we use grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity. Moreover most of these blocks are closest to the nearby forest, where the more humid microclimate leads to a more tempered ripening pace.


VINIFICATION

The grapes are handpicked and sorted on a conveyor belt before crush. After a four–day pre-fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures.

Fermentation temperature does not exceed 23°C. Roughly one third of the wine ferments in open-top tanks with pigeage. Almost all vats are pressed at mid-fermentation and all of the wine finishes off its malolactic fermentation in inox tank.

The final blend is made five months after harvest and the last racking takes place about six months later. We use both French and American oak, new oak up to 15%, and about 20% 500lt casks. We filter very lightly.


TECHNICAL ANALYSIS

Alcohol volume: 13.8 %vol
Volatile acidity: 0.76 g/lt
Total acidity : 6.4 g/lt
pH: 3.40
Residual sugar: 3.0 g/lt


WINEMAKER NOTES

Ripe, rich, complex and intense. This vintage has found its balance at elevated acidity and alcohol levels with robust tannins that create a long finish. Its concentrated bouquet of red fruit and pralines when young, evolves into hints of sun-dried tomato, black olive, truffle and sandalwood.

A perfect match to lamb and game, the 2006 Ramnista can age gracefully up to 15 years.

Distributors:

For Greece:

GREECE
Ag.Stefanos, Attica
W.S KAROULIAS
23rd klm, National Road Athens-Lamia
Koulelis Giannis
0030 210 8141801
0030 210 8141887
info@karoulias.gr
www.karoulias.gr

For rest of the world please visit:

http://www.kiryianni.gr/Default.aspx?TabID=116&Country=AUSTRALIA
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Note for Collectors:Kir-Yianni Ramnista label also has limited stock for Double magnums/Jeroboams for the years: 1997,1998,1999,2000,2001,2003,2004,2005 ,2006.
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