CLOS STEGASTA Αsyrtiko

Vintage 20152014

WINE TASTING NOTES

Intense floral nose along with subtle citrus notes. Balanced mouth-feel, while the palate is mineral, salty, with a savory, elegant and long aftertaste.

WINE TASTING NOTES

Lemon zest and floral nose along with subtle oaky notes. The palate is mineral, salty, with a savory, elegant and long aftertaste.

100%
Asyrtiko
YIELD
25 hl/ha
ALCOHOL
13%

LOCATION

Stegasta
37.600135, 25.196328

Tiniaki Ampelones - CLOS STEGASTA Αsyrtiko terroir OPEN IN GOOGLE MAPS

YEAR 2015

Mild winter with frequent rainfall, with the exception of very low temperatures and snowfall in January.

Bud break came in mid-March. Good spring temperatures during flowering. Mild weather during summer and until harvest. 12°C difference between daytime and night.

 

LOCATION

Stegasta
37.600135, 25.196328

Tiniaki Ampelones - CLOS STEGASTA Αsyrtiko terroir OPEN IN GOOGLE MAPS

YEAR 2014

Mild winter with medium rainfall.

Mild winter with medium rainfall. Bud break came in the beginning of March. Sunny weather and mild winds during flowering. Until harvest, we had hot and sunny days and low temperatures during the night, with more than 12°C difference compared to daytime. August was the hottest month.

 

VARIETY

100% Asyrtiko

SOIL

Sandy with granite bedrock, organically grown grapes

ALTITUDE

450 m.
PLANTATION DENSITY 11,500 vines/ha
ORIENTATION North-east
YIELD 25 hl/ha
HARVEST DATES 18-19-21/09/15
ALCOHOL 13,0%

VARIETY

100% Asyrtiko

SOIL

Sandy with granite bedrockk, organically grown grapes.

ALTITUDE

450 m.
PLANTATION DENSITY 11,500 vines/ha
ORIENTATION North-east
YIELD 25 hl/ha
HARVEST DATES 11-27/09/2014
ALCOHOL 14%
Tiniaki Ampelones - CLOS STEGASTA Αsyrtiko Winemaking 2014
WINEMAKING 2014
Stegasta area

Harvest took place only very early in the morning.

Successive picking of the grapes of the same plot based on their maturity. Hand picked grapes in 20 kg cases, pressed in pneumatic press. Alcoholic fermentation with indigenous yeasts. Part of the grapemust was fermented in stainless steel tank and wooden vat with controlled temperature. Maturation “sur lies” for six months.
Tiniaki Ampelones - CLOS STEGASTA Αsyrtiko Winemaking 2014
WINEMAKING 2014
Stegasta area

Harvest took place only very early in the morning.

Successive picking of the grapes of the same plot based on their maturity. Hand picked grapes in 20 kg cases, pressed in pneumatic press. Alcoholic fermentation with indigenous yeasts. Part of the grapemust was fermented in stainless steel tanks and wooden vats with controlled temperature. Maturation “sur lies” for six months.

CLOS STEGASTA ΑSYRTIKO

Tart with mountain herbs, anthotyro and aged Tinos gruyere.

INGREDIENTS

For the tart:
·  400 gr. flour
·  150 ml olive oil
·  1 egg
·  Salt
·  50 ml water 


Knead all ingredients and let the dough
for rest for half an hour. Place the dough into a tart pan and
make little holes to prevent it from rising. Bake at 180 degrees for 15 minutes. 


For the filling:
·  400 gr. mountain herbs (depending on the season i.e chervil, hartwort, spinach, sorrel)
·  80 gr. fresh chopped fennel
·  80 gr. fresh chopped onion
·  4 eggs
·  200 gr. grated anthotyro
·  200 gr. grated aged gruyere



INSTRUCTIONS

If the herbs are fresh cut them in big pieces otherwise place them into hot water for a few minutes.
Mix all the ingredients very well, fill them in the tart and bake the tart at 200 degrees for 15 – 20 minutes. 

 

Adonis Psaltis
Restaurant: Itan ena mikro Karavi
www.mikrokaravi.gr

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