The ancient Greek variety ’’Vradiano’’ creates a delightful wine with a special aromatic character. It carries a deep purple colour and its attractive bouquet of aromas comprises forest fruits harmoniously combined with oak and spices aromas. Rich and balanced for the mouth, an exquisite fruit, velvet tannins and a pepper after-taste.
Spontaneous, indigenous yeast fermentation in open-topped tanks for the ultimate expression of the Vradiano variety. Ageing in French oak 225lt barrels for 12 months. Bottled unfiltered. Enjoy it now or age it in appropriate preservation conditions for at least 10 years from its distribution. It accompanies a variety of cooked meats. Fits excellent with rabbit stew and hard yellow cheeses. Enjoy it at 18°C.
At a glance
GrapeVradiano
RegionCentral Greece
Vintage2021
ABV13.5%
SweetnessDry
BodyFull Bodied
Grape
Vradiano
Vradiano is a rare, pale-skinned red grape found only in the vineyards of Northern Evia, and nowhere else in the world. It had all but disappeared until the Vriniotis family began reviving it around twenty years ago, and remains essentially exclusive to their estate today, used to make dry, rosé and sweet styles alike. It typically gives moderately coloured, aromatic wines with red fruit, wild cherry and herbal notes, supple tannins and balanced acidity.
Producer
The winery sits at the heart of the 40ha large family vineyard in Gialtra, a small village of northern Evia, 14 km from Aidipsos Spa town. The vineyard spreads across the foothills of mountain “Telethrio”, next to Istiaia and the Aegean Sea, at an altitude ranging from 150 to 400m. The first plantings of mainly indigenous grape varieties were carried out by Konstantinos Vriniotis’s father. Amongst them, Vradiano is a rare and endangered Greek variety, only to be found in Northern Evia and due to its remote location and challenging access nowhere else in the world. The family has revived and cultivates the variety in the last 20 years, producing two monovarietal wines, the highly acclaimed Vradiano Wild Ferment, a highly extracted red, matured in French oak for 12 months and the unusual “herbal” and food-friendly rose, IAMA. The winemaking at the winery is a family affair, always done with care and the necessary help of modern technology with a human in command. Red wines mature in the winery’s own cellar and they are bottled unfiltered.
