Diamantakos 2021 Xinomavro
It is a given that Xinomavro evokes Nebbiolo more than anything, but Giorgios’ wine reminds us unavoidably of Côte Rôtie. A heady blend of peppers, olives and Syrah spice evoke the Mistral rather than zephyrs. But then those reassuring tannins in the tail remind us of where we are.
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Wine Specifics
WineWise Code | HDI-NAO21 |
Country | Greece |
Region | Naousa |
Color/Style | Red |
Destemming | Partial |
Fermentation Vessel | Stainless Steel |
Additional Fermentation Notes | Destemming up to 90%
Initially fermenting with the indigenous non-Saccharomyces cerevisiae for 36hrs and finishing with selecting culture of Saccharomyces cerevisiae.
Pre-fermentation cold soaking for 72hrs at 50F.
Alcohol fermentation into open top stainless steel vats for 2 weeks at 82F.Initially gently pump overs and finishing with punch down.
Malolactic fermentation in stainless steel vats |
Aging Vessel | Used Barrique 70%, New Barrique 30% |
Aging Duration (months) | 14 months |
Filtered? | Yes |
Fining Agents | None |
Yeast Protocol | Cultured |
Malolactic Conversion | Yes |
Additonal Maturation Details: | 100% French 500L oak barrels with medium and medium-long toasting
Racking the fine lees after the first 5 months and topping up once a week |
Added Sulfur | Yes, 88 mg/L |
Varieties | 100% Xinomavro |
Residual Sugar | 2.20 g/L |
ABV | 13.9 |
Acidity | 5.98 |
pH | 3.58 |
Closure | DIAM |
Annual Production | 1250 cases |
Primary Vineyard Name | Mantemi.Mantemi is the Greek word for the iron-carbon metal blend.We also call Mantemi the stone that dominates the soil of our vineyard. |
Soil Types | Loam, Calcareous, Sedimentary |
Elevation (meters) | 250 |
Vine Age | 41 |
Yields (hl/ha) | 42.8 |
Farming Practices | Organic |
Harvest Method | Hand-harvested |
Additional Harvest Notes | Double Guyot trellis |
Other Vineyard Details | Mantemi is located on the eastern foothills of Mount Vermio, at an altitude of 200-240m. Around 60% of the land has a northwest orientation, while the rest has south and east. The land is full of slopes, ranging from a 5%-25% incline.
The top soil is generally sandy clay with sandy loamy subsoil. Below 60 cm, the parent stone becomes sedimentary rock. Gravel is present throughout the layers of the ground, mixed with its disintegrated form. The soil has traces of calcium carbonate, low organic matter levels, moderately poor trace elements and good drainage. In Mantemi, nutrients and water are not given to the vine easily, in order to achieve its self-sufficiency.
The mountain range of Vermio is crucial for the microclimate of the region. The winter is usually severe, giving nature the time to rest, while the weather conditions during spring are unstable, making it difficult for the vine grower. In summer the sunlight ripens the grapes, while the mountain breeze cools the vines during the night. Autumn is unpredictable and the harvest date is decided on a day-to-day basis. |
Notes from the Producer: A wine of medium ruby colour, medium aromatic intensity. Powerful nose of sumptuous red fruit dominated by raspberry, cranberry and red plums; black fruit mainly blueberry, bramble, mulberry, damson, black cherries and black plums; the herbaceous hallmark of Xinomavro expressed as tomato leaf and tomato paste; spice such as liquorice. The clarity of fruit is ingrained with carefully managed oak boasting aromas of vanilla, cloves, coconut, coffee and butterscotch.
On the palate, the wine is dense and solidly built. Dry, with medium acidity, medium body, framed by lacy, fine-grained high tannins, versus generous red and black fruit extract and medium alcohol. It displays pronounced intensity of flavours and a long finish. It is balancing its high tannic grip and acidity levels versus fruit extract and alcohol integration; it is intense, complex with compelling and expressive aromas. An elegant rendition of Xinomavro, yet succinct, robust with clear varietal definition, well-crafted tannins to be resolved and concentrated fruit to support it for the longer haul. This wine is for long keeping during which it will develop even more complex aromas from bottle ageing.
