Tselepos Amalia Vintage, 750 ml

After many enquiries, we have added Tselepos sparkling wines to our range. Early harvest of the best quality grapes during the best vintages. The traditional method is used with a second fermentation in the bottle under controlled conditions, leaving the wine in contact with its lees for about 2 years. After riddling and disgorgement, the addition of liquer d'expedition is the final step of vinification before bottling. A complex sparkling wine, with a light lemon-gold colour and an intense string of fine and persistent bubbles. Aromas of citrus flowers combined with pronounced biscuit, brioche-like notes and a rich, refreshing palate with balanced acids followed by a long finish. A premium sparkling wine that can age over time. 100% Moschofilero.

Pairings:

Shellfish, caviar, fish roe, mature cheese.

Region:

Protected designation of origin Mantinia

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%