A Sauvignon Blanc unlike any other but still holds all of that delicious elderflower & gooseberry flavour in the glass.
Prior to fermentation, the fruit spends 18 hours macerating at low temperatures before fermentation in new oak barrels; it is then aged for 4 months with occassional lees stiring. The result is a serious, complex wine with exotic aromatics, crisp acidity and plenty of texture on the palate.
Fruit comes from a single, north-facing vineyard located near the village of Ano Diakopto. The parcel is 0.8 hectares with 18-year-old bushvines growing in rocky limestone soils at 1050m in altitude. This combined with the climate here is cool, Mediterranean climate ensure low yields of high-quality fruit.
Tetramythos is situated near Ano Diakopto overlooking the Gulf of Corinth in northern Peloponnese. Back in 150 AD the geographer Pausanias referred to the local villages as ideal for the cultivation of grapes proving the region’s serious vinous history. The beautifully wild vines are planted in a variety of different soils at altitudes between 650 to 1050 metres. These are true cool climate vineyards mostly north facing on the slopes of Mount Aroania, where breezes from the gulf of Corinth help produce fresh and balanced grapes. The winery is owned by brothers Aristides and Stathis Spanos, and the highly talented winemaker Panagiotis Papagiannopoulos. Today they farm organically, focusing on the native varieties of Roditis, Mavro Kalavrytino (the ski resort of Kalavryta is just up the road), Agiorgitiko and Malagousia. The Natur range are all made very naturally with a small dose of sulphur. The Sauvignon Blanc comes form one of the highest parcels at 1050 metres and is a fascinating interpretation of this variety.