Theopetra Estate, Meteora, Malagouzia Assyrtiko

Fresh, vibrant notes of lime and bergamot layer with lifted tropical fruits and a touch of fresh mint on this zesty Greek blend, with mineral freshness on the finish. 

Producer Note 

At the foot of Meteora Rocks and around the prehistoric Cave of Theopetra, signs of human existence and evolution date back to the Paleolithic era, including the discovery of grape seeds which demonstrate the ancient coexistence of Meteora with the vine and wine. In 1996, the Tsililis family created the Theopetra Estate, an iconic winery with organically grown vineyards, with the aim of reviving the vineyard to its former glory and eminence, following the Phylloxera outbreak in the early 20th century. The family combines historical tradition with cutting-edge technology in their desire to revive rare Greek grape varieties while respecting the natural environment. The family passionately cultivates the 15-hectare estate vineyard, which is located on hilly slopes surrounding the Cave of Theopetra and produces characterful wines which are wonderfully expressive of this ancient terroir. 

Vineyard

The vineyard sits on the hilly slopes of 10 to 30% gradient at 280 to 350 metres elevation. The climate is continental, with cold winters and sunny, dry summers. Frequent northerly winds from the Pindos Mountain cool the vines and prevent the development of disease. High diurnal temperature ranges during spring and summer impart the grapes with intense aromas, high natural acidity and concentrated flavours. The soils are sandy, clay with a high presence of limestone composed of marine fossils, combined with a slate subsoil, which result in ‘shallow’ vineyards, providing excellent drainage. This particular composition of soil results in low yields and the resulting wine is characterised by high acidity and minerality. The Assyrtiko and Malagouzia vines are planted with an east/west row orientation and are cultivated organically. Strict green harvests further help to keep the yields low and the fruit is full of concentrated flavours when it is hand-harvested in the early hours of the morning.

Winemaking

The grapes underwent a pre-fermentation maceration for six to eight hours to extract aromas. The fruit was pneumatically pressed prior to be fermented with selected yeasts in stainless steel tanks at low temperatures of 15 to 17°C. The wine was aged on the lees for 30 days in stainless steel tanks to retain varietal characteristics and the nuances of the Meteora terroir.

Tasting Note

Fresh, vibrant notes of lime and bergamot layer with lifted tropical fruits of passion fruit, pineapple and a touch of fresh mint on this zesty Greek blend, with mineral freshness on the finish. 

Grape

Assyrtiko 50%, Malagouzia 50%