Thymiopoulos Vineyards Blanc des Côteaux Cuvee Amphore 2020 - Holy Grail Wine Shop Köln

Thymiopoulos Vineyards Blanc des Côteaux Cuvee Amphore 2023

Trauben 50% Malagousia, 25% Assyrtico, 5% Aidani
Land Greece
Jahrgang 2020
Regionen Macedonia - Northern Greece - Naoussa
Weintyp Dry
Alkohol 13.5%
Regular price€36,00
€48,00/l
Tax included. Shipping calculated at checkout.
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Blanc des Côteaux Cuvée Amphore 2023

Apostolos Thymiopoulos produces Blanc des Coteaux from the Malagouzia varieties, Assyrtico, Vidiano and Aidani, in the organically certified vineyards on the slopes of Mount Vermio, at an altitude of 450-650 meters. The Malagouzia is vinified for a few days in amphoras with the grape skins and, after being separated, remains with its fine lees. The same technique is also used for Vidiano and Aidani. The Assyrtiko is slowly pressed in a pneumatic press and ferments in 2000 liter wooden barrels. The Assyrtiko then remains in a wooden barrel for a year, while the other varieties remain in amphoras with their lees for ten months. It is then bottled unfiltered and remains in the bottle in the winery's cellar until it is released. It has a golden yellow color with orange reflections. The aromas are intense and complex, with notes of citrus, stone fruit, white flowers, violets, honey, nuts and herbs, while a touch of minerality rounds out its character. The mouthfeel is medium-bodied, slightly oily, which harmonizes well with the acidity and soft tannins leading to a long aftertaste.

Food recommendation
Sea bream from the oven
Spaghetti Carbonara with Guanciale

Type of Wine: White

Vintage: 2020

Volume: 0,75L

Grape Varieties: 50% Malagousia, 25% Assyrtico, 5% Aidani

Type of Wine: Dry

Alcohol Content: 13.5%

Bottle Closure: cork

Maturation: Steel tank, Amphorae, Oak barrel

Country: Greece

Wine Region: Macedonia - Northern Greece - Naoussa

Allergens: Contains sulfites

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Blanc des Côteaux Cuvée Amphore 2023

Apostolos Thymiopoulos produces Blanc des Coteaux from the Malagouzia varieties, Assyrtico, Vidiano and Aidani, in the organically certified vineyards on the slopes of Mount Vermio, at an altitude of 450-650 meters. The Malagouzia is vinified for a few days in amphoras with the grape skins and, after being separated, remains with its fine lees. The same technique is also used for Vidiano and Aidani. The Assyrtiko is slowly pressed in a pneumatic press and ferments in 2000 liter wooden barrels. The Assyrtiko then remains in a wooden barrel for a year, while the other varieties remain in amphoras with their lees for ten months. It is then bottled unfiltered and remains in the bottle in the winery's cellar until it is released. It has a golden yellow color with orange reflections. The aromas are intense and complex, with notes of citrus, stone fruit, white flowers, violets, honey, nuts and herbs, while a touch of minerality rounds out its character. The mouthfeel is medium-bodied, slightly oily, which harmonizes well with the acidity and soft tannins leading to a long aftertaste.

Food recommendation
Sea bream from the oven
Spaghetti Carbonara with Guanciale

Thymiopoulos Vineyards

Apostolos Thymiopoulos is the rock star of Xinomavro, possessing an intimate understanding of the vine's needs at each stage of its development. Last year, he was awarded the Decanter Rising Star 2022 prize. Employing organic and biodynamic practices, he works with indigenous grape varieties, cement vats, amphorae, and various barrel sizes to produce unique, sought-after, and outstanding wines.

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