Slide 2:AMYNDEON FYROM ALBANIA BULGARIA GREECE


Slide 3:ALPHA ESTATE AMYNDEON 40Ο39΄Ν - 21Ο42΄Ε


Slide 4:Mantinía Neméa Red wines White wines Red and White wines AMYNDEON Anchialos XINOMAVRO GREECE


Slide 5:ALPHA ESTATE. June 2008. Photo Courtesy of BK Wine, France


Slide 6:Alpha = `ælfә initial letter of the Greek alphabet declares a quality term in the Greek slang “new beginning”, “birth” of a new era in the world of Greek wine Makis Mavridis - the Grape Grower Angelos Iatridis - the Winemaker 65 ha vineyard – established 1997.


Slide 9:Location: Northwest Greece 40Ο39΄Ν - 21Ο42΄Ε Amyndeon Region: Appellation of Origin 580 – 620 m of altitude About on lakes Petres & Vegoritis


Slide 11:Terroir ‘’Soil-Climate’’ Texture of the soil: Sandy (almost 90%) Poor soils with excellent drainage Cold winters with sufficient rainfall and snow water deficit early in the summer Moderate summer temperature and air humidity Mild north summer winds during the critical period of berry ripening Influence by the neighboring lakes Petres and Vegoritis (climate regulator)


Slide 13:Vine Growing ALPHA ESTATE is the first vineyard – driven winery. Long gestation period, with no harvest (green harvest) for five years. Selection of grape varieties grafted on suitable rootstocks. Ideal trellising systems and canopy management techniques. The techniques of sustainable management we use are based on strict mastery of yields, harvesting by hand, and undertaking constant maintenance throughout the year. Little to no chemical fertilizers are used, and sparse use of organic fertilizers allow the grapevines to reach an advanced age. Correct water application using Regulated Deficit. 146 klm subsoil irrigation system


Slide 15:Precipitations Speed wind Humidity % Ground Temperature Air Temperature Solar radiation


Slide 18:Wine Making Definition of optimum grape maturity for ideal harvest timing. Initial grape selection in the vineyard. Completion of harvest before mid-day heat Transport of intact grapes in special refrigerated chambers from the vineyard to the winery. Final grapes are hand-selected on a sorting table before destemming. Selective skin contact maceration of gustative components of grape, applying integrated evolution of temperatures by using carbonic flakes. Specifically adapted mechanical equipment of vinification according to the requirements of a gentle treatment of the crushed grapes. Post fermentation maceration techniques in order to develop the existing potential for ageing.


Slide 21:Ideal technological maturity, meaning high sugar content combined with the proper acidity (in contrast to the majority of Mediterranean regions), resulting in wines suitable for ageing. High phenolic potential indicated by a high anthocyanin content which is responsible for deep colour and soft, rich tannic structure. This allows the wine to be consumed immediately as well as aged up to 10 years; finally Complete aromatic ripening (as a result of extremely low yields (32 hl/ha) combined to ideal vine canopy conditions). Amyndeo's trump card is the high aromatics in both white and red


Slide 24:ALPHA ESTATE 2008, WHITE REGIONAL WINE OF FLORINA SAUVIGNON BLANC ALPHA ESTATE 2005, RED REGIONAL WINE OF MACEDONIA XINOMAVRO-SYRAH-MERLOT ALPHA XINOMAVRO 2005, RED V.Q.P.R.D. AMYNDEON ALPHA One 2005, RED TABLE WINE


Slide 26:Philosophy Our on-going mission is to make wines that bring out the true characteristics of the region they originate from, wines that can reveal the characteristics of the soil, the climate and the typicity of the grape varieties they are made from. Vineyard’s “TERROIR” is at the heart of the ALPHA ESTATE winemaking philosophy. Contribution of the human factor is indispensable to achieve our final goal, the production of grapes with the highest quality potential. The wines produced from such grapes are powerful and complex, displaying an intense fruity flavour and excellent balance. The company devotes a tremendous effort to improve the quality of its wines, through carefully planed investments and research programs, in collaboration with many research institutes. The success of these programs allows the company to evaluate constantly the quality and the character of its wine from one “vintage” to the next.