Moinoterra Vilana Moinoterra Vilana
Moinoterra Vilana
white

05518

Available / In Stock

Moinoterra Vilana

21,20 €

From the foothills of the mythical Juktas, the mountain that stands imposingly in the Archanes zone, an impressive Vilana texture, with impressive concentration and persistent aromas in the mouth. Fresh pear and ripe lemon elements, with a hint of minerality and smoke to lift it. The palate is straight out of a seminar, juicy, honeyed, mineral with a gorgeous creamy texture that is "disturbed" by the wine's impressive freshness and energy. Depth and concentration, freshness and minerality coexist at the same time. The altitude and low yields work their "miracle", since this is not a Vilana as we are used to, but a remarkable version of the variety that shows its qualitative potential in the right terroir and hands.
Vintage
2023
Country
Greece
Sweetness
Dry wine
Variety
Vilana
Bottle Size
750ml
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Data sheet

 Climate
Climate:
Mediterranean
Vineyard age
Vineyard age:
23 έτη
Yeasts
Yeasts:
Commercial
Vinification
Vinification:
Πίεση ολόκληρου σταφυλιού, ζύμωση σε υψηλότερες θερμοκραιες 16-18 C
Maturity
Maturity:
Σε δεξαμενη για 8 μήνες, batonnage
Filtration
Filtration:
Yes

Region:
Αρχάνες
Soils:
Clay
Altitude:
500m
Irrigation:
No
Density of plantation (plants / ha):
400 φυτά/στρέμμα
Yied:
400 kg/στρέμμα
Cultivation:
Conventional
Harvest:
Hand-harvested
Malolactic fermentation:
No
Clarification:
No
Alcohol:
13,5%
PH:
3,22
Total acidity (gr/L):
7
Residual sugar (gr/L):
Yes
Total sulfites (mg/L):
33
Total production:
3700
Organic Certified:
No
Biodynamic:
No
Vegan Certified:
No
Main grape :
Vilana
Producteur:
Moinoterra

More info

Moinoterra's Vilana comes from a single vineyard at 500 metres altitude. And while in the fertile lowland parts of Crete and with management leading to high yields, the wines will lose their character by being watery and with little flavour, mountainous steep dry vineyards on poorer soils will give weight and concentration. At the vinification level after pre-fermentative cold maceration, only the lees were used at controlled temperature in stainless steel tanks. The six-month contact with the lees enhanced the flavour and texture of the wine and it is assumed that for the next 3-4 years it will evolve beautifully in bottle.
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