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30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Ntroumo, in Amyndeon. The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties. The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character. For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend. 30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Ntroumo, in Amyndeon. The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties.

The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character. For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend.

The vineyards used for Ramnista have an overall southeast exposure at an altitude of 280-330 m. The estate is divided into a mosaic of 30 vineyard blocks of different mesoclimates with varying exposure, orientation, slope, soil type, rootstock, vine density and age, demanding tailor-made viticultural practices for each vineyard block. Rainfall is abundant during the winter months, but summers are so dry that regulated drip irrigation is applied to prevent water stress. Vine density ranges from 3,500 to 4,000 per hectare and the average crop yield is maintained below 2.5 kg per vine. About 5% of the estate is planted with various rare indigenous and international varieties for experimental purposes. For “Ramnista” we use grapes mostly from the vineyard blocks in the lower pH range and with lighter soil types to maximize the aromatic intensity and complexity.

Moreover most of these blocks are closest to the nearby forest, where the more humid mesoclimate leads to a more tempered ripening pace. Rational rose enterprise edition 70 crack. The grapes are handpicked and sorted on a conveyor belt before crush. After a six–day pre-fermentation cold soak at 8-10° C, the must undergoes a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later.