Alpha Estate is located in Amyndeo, North West Greece. It is the brainchild of two visionaries, second generation vine grower Makis Mavridis and Bordeaux trained wine maker Angelos Iatrides. Angelos is one of the most talented winemakers working in Europe. This pristine estate in the cool highlands of Western Macedonia comprises 120 hectares of privately owned single block vineyards and employs the most up to date vineyard techniques and winemaking technology to produce world class wines from French and indigenous Greek varietals.
The Single Block Barba Yannis is named in honour of Mr Yannis, from whom the single block of 3.71 hectares was purchased, in 1994. The estate vineyard is located in P.D.O. Amyndeon, in the region of Macedonia and is situated at an altitude of 620 to 710 metres above sea level. The vines are 100% ungrafted, pre-phylloxera Gobelet (bush) vines, which are over 90 years old. The summers are hot, so in order to avoid extreme water deficit, a ‘root zone drying irrigation’ is used, to ensure the optimum conditions for the nourishment and maturation of the grapes. The vines are grown in sandy clay over limestone soils, which provide excellent drainage.
The Xinomavro (pronounced Ksee no’ ma vro) grapes were destemmed, lightly crushed and cold soaked with skin contact. Fermentation took place using an indigenous yeast strain which has been isolated from the specific block. The grapes were vinified at gradually increasing temperatures, before being maintained “sur lie” or on its fine lees, for 18 months with regular stirring. Maturation took place in Allier-Jupille French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle prior to release. Bottled without fining and filtration.
A complex and typical Xinomavro, showing aromas of ripe red berries, strawberries, dark cherries, liquorice, sundried tomatoes and delicate spice. Full bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.