ALPHA ESTATE
RED, 2006
REGIONAL WINE OF FLORINA

Vine Grower:Makis MAVRIDIS
Wine Maker:Angelos IATRIDIS
Variety Composition:Syrah 60%, XINOMAVRO 20%, MERLOT 20%.
Location:‘’Children’s’’ & ‘’Horses’’ sub-regions. Amyndeon plateau.
Vineyard:65ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Soil:Sandy – sandy clay soil of excellent drainage.
Climate:Semi continental with important precipitations, even snowfall during winters. Fresh, rather dry summers, with cool nights. Year long Northwestern winds. Absence of spring frost.
Harvest:Manual harvesting in small picking boxes.
Merlot: September 11th.
Syrah: September 29th.
Xinomavro: October 10th.
Yield:3.900 kg / ha, for the 2006 harvest, post to green harvest & selection.
Density of Plantation:3.900 vines / ha.
Vinification Method:Destemming, no crushing, cold shock – skin contact under controlled conditions, alcoholic fermentation at gradual increase temperatures, maintenance of wine ‘’sur lie’’ for eight months with regular stirring.
Ageing:11 months in Allie – Bertrange oak casks medium – light toast. No treatment or filtration before bottling, and 9 months in bottles.
Tasting Characteristics:
Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A vin de Garde with a great future. 
Harmony:At room temperature, is always seeking the company of rich dishes. Red meat, grilled or in spicy or sweet rich sauces, lamb, hairy game, meat pies as well as cheese like Brie, Pyrenees, Feta, Manouri, Graviera of Creta, Kalathki of Limnos, fried Batzos or Kefalograviera.
Decanting is recommended.
Market Release:November 2008
Degree Days:1420
Total Precipitation:140 mm June – September.
Analytical Data:
Alcohol:14,5% vol.
Total Acidity:6,6 g/l
Residual Sugar:2,2 g/l
pH:3,36