Diamantopetra White 2024$830.00
Diamantopetra White 2024
Organic
Vegan
-
- Bodega: Diamantakis
- Tipología: Vino Blanco
- Variedad: Vidiano 50%, Assyrtiko 50%
- Ubicación y Altitud del Viñedo: Kato Assites, Heraklion, Creta. 400 – 670 m
- Superficie del Viñedo: 15 Ha
- Prácticas Agrícolas: Orgánicas
- Vinification: La vinificación se lleva a cabo en depósitos de acero inoxidable, separada para cada variedad de uva. La fermentación alcohólica se completa en barricas de roble donde el vino madura sobre sus lías finas durante tres meses.
- Crianza: 80% del vino: Roble francés durante 3 meses. 20% del vino: Roble americano durante 3 meses. El 50% del roble es nuevo.
- Clarificación: Sin clarificar
- Filtración: Sin filtrar
- Nº de Botellas: 19,000
$830.00
Diamantakis Winery is a winery located on the island of Crete, Greece. The winery is named after the Diamantakis family, who have been growing grapes and producing wine for generations. The winery's philosophy focuses on connection with the land, tradition and the production of wines that reflect the unique character of the Cretan terroir.
Crete has several designations of origin (DO) for its wines. Among them is the Protected Designation of Origin (PDO) of Peza, a wine-growing region in central Crete known for its quality red and white wines. DOP Peza wines can be made from various grape varieties, both native and international.
2007
Foundation year
10
Hectares of vineyard
-
Bottles produced
Vidiano, Syrah, assyrtiko, malvasia di candia aromatica, chardonnay, liatiko
cultivated grapes
Organic
viticulture
A Lo Que Nos Referimos Con Viticultura Orgánica
Organic fertilizers are used
as compost, manure and
other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.
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