Diamantakos 2023 Preknadi
In the years since Giorgios resuscitated this almost-extinct variety, he has toyed with his approach to the �freckled one� (the name derives from the grapes� tendency to develop colour spots as they ripen.) He aced it in our opening vintage of 2013, a wine that drinks beautifully to this day. And he had a notable success in 2016, as well. But it has taken until this latest new release, in our opinion, to harness all the succulent, Viognier-like joy that Preknadi has to offer � all in an improbably light alcoholic frame. He has also lowered the price, making this one of the most singular bargains that we have to offer.
Arriving Soon
Wine Specifics
WineWise Code | HDI-PRE23 |
Country | Greece |
Region | Naousa |
Color/Style | White |
Destemming | Complete |
Fermentation Vessel | Stainless steel and Barrel |
Additional Fermentation Notes | Pre-fermentation cold soak the whole bunches 3 hrs at 50F.
Alcoholic fermentation 70% free run juice,30% mild pressed juice.
Into open top stainless steel vats for 12 days and finishing the fermentation into 500L french oak barrels. |
Aging Vessel | 75% Stainless Steel, 25% Used Barrique |
Aging Duration (months) | 8 months |
Filtered? | Yes |
Fining Agents | None |
Yeast Protocol | Cultured |
Malolactic Conversion | No |
Additonal Maturation Details: | Stirring the fine lees at the barrel twice a week and then sitting on the fine lees at the steel tank |
Added Sulfur | Yes, 95.4 mg/L |
Varieties | 100% Preknadi |
Residual Sugar | 1.11 gr/L |
ABV | 13.3 |
Acidity | 6.88 |
pH | 3.61 |
Closure | DIAM |
Annual Production | 7600 bottles |
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 | Gravel, Sedimentary, Loam |
Elevation (meters) | 240 |
Vine Age | 15 |
Yields (hl/ha) | 40 hl/ha |
Farming Practices | Sustainable |
Harvest Method | Hand-harvested |
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: The vintage
Heavy winter, snow and rainy intervals facilitating the vines� dormancy. Later budbreak on April 8. By 9 May, spring was cooler than usual. Later, temperature turned to normal for the season. Flowering came as usual on May 20. Summer was mild barring the heatwave during the first 15 days of August. Sunny daytime, cooler nights and northern wind resulted in slower ripening of the grapes. Picking dates were later than usual. Rainfall in the beginning of September increased fertility resulting in higher yields. Healthy grapes facilitated veraison, albeit the rainfall during harvest pressed the vines. Wines from 2023 vintage have good alcohol level, excellent phenolic ripeness, increased amount of anthocyanins and ideal pH level.
The wine style
Medium lemon colour, with medium aromatic intensity displaying flowers (chamomile, white roses), green fruit (apple, pear), citrus (orange, lime), stone fruit (peach, apricot), a hint of white pepper.
The palate is more explosive in flavour intensity than the nose. It delivers medium acidity, packed in medium (+) body of oily texture, medium (+) flavour intensity and medium alcohol. Flavours are persistent ending with medium (+) finish and a lift of spice. It is a gastronomic wine displaying nerve, limpid freshness and elegance. Acidity and flavour intensity enable the wine to improve in the bottle to develop honeyed, nutty aromas in the bottle.
