Tselepos Amalia Brut, 1.5 litre

After many requests, we have added Tselepos sparkling wines to our range. The Tselepos family makes beautiful sparkling wines from the moschofilero grape. Definitely worth trying! A sparkling wine with a light lemon-green colour, delicate bubbles and aromas of citrus flowers, honey, brioche and rose, accompanied by crisp acidity. An early harvest is used to produce the base wine. After cooling, the grapes are pressed whole. The must is transferred into stainless steel tanks where it is fermented at low temperatures. The traditional "champenoise" method is used by forcing a second fermentation in the bottle. The wine remains on the lees for 9-12 months before disgorging. An elegant sparkling wine with a light lemon-green colour and fine bubbles with intensity and persistence over time. Aromas of citrus flowers and honey, with hints of brioche and rose tones. The mouthfeel is characterised by notes of yeast and baked toast, complemented by crisp acidity. The magnum variety.

Pairings:

Raw seafood, sushi, soft cheese and fruit salad.

Methode Traditionnelle

Yiannis Tselepos, carrying his rich experience from France, has successfully attempted to vinify a Moschofilero sparkling wine using the traditional method, paving the way for the production of other sparkling wines from indigenous varieties. The traditional method differs from other sparkling wine making methods because it produces wines with integrated bubbles of better quality, a more complex character and more aging potential. The estate, with a long tradition in sparkling wine production, offers a range of labels with different maturation periods "on the lees" in the bottle, aiming to preserve and promote the distinctive characteristics of the indigenous varieties in the final sparkling wine.

1. First fermentation - First fermentation results in a base wine with lots of acid and little alcohol.
2. Tirage - A mixture of sugar, wine and yeast (Liqueur de Tirage) is added to bar wine.
3. Second fermentation - Second fermentation produces CO2, which causes the wine to effervesce. The wine remains in the bottle to mature in contact with the dead yeast cells.
4. Rilling - The bottles are inverted and rotated daily to slowly move the lees (dead yeast) to the neck of the bottle.
5. Freezing - The lees in the neck of the bottle are frozen in a chilled brine, resulting in a legible block of ice.
6. Pouring off - When the bottle is turned upright and the cap removed, the pressure expels the frozen lees into the bottle.
7. Dosage, corking, labelling - The dosage (Liqueur d'Expedition) is added and the bottle is corked. A wire cork is applied over the cork to hold it in place under pressure and the label is applied. The wine is ready to be enjoyed.

Alcohol:

12%