Krasivie Cherno Belie Ramki

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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. Explorers 1985 torrent download. Moreover most of these blocks are closest to the nearby forest, where the more humid mesoclimate leads to a more tempered ripening pace. 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. We use both French and American oak, new oak up to 25%, and about 25% 500-lt casks. We filter very lightly. 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. 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.

We use both French and American oak, new oak up to 25%, and about 25% 500-lt casks. We filter very lightly. Wine: Ramnista Vintage: 2012 Rating: 92/100 Date: Ένα κρασί που φέρνει τα χαρακτηριστικά της ποικιλίας στα άκρα της. Χρώμα βαθύ κόκκινο λαμπερό. Πυκνό άρωμα μικρών κόκκινων φρούτων, με νότες ζαμπόν και βανίλιας. Με ανακίνηση το άρωμα γίνεται ακόμη πιο σύνθετο, με μπαχαρικά να γίνονται πιο εύκολα αντιληπτά. Στόμα με γλύκα και τανίνες που για μερικά δευτερόλεπτα είναι σχετικά καλά κρυμμένες από το παχύ σώμα και στη συνέχεια ξαφνικά μουδιάζουν την γλώσσα, δίνοντας και την ανάλογη αίσθηση του πικρού.

Οξύτητα καλά κρυμμένη για Ξινόμαυρο χάρη στην αλκοόλη. Στην επίγευση το στυφό, συνεπικουρούμενο από την οξύτητα, έχει εγκατασταθεί με επιμονή. Βαθμός 92 /100 για ένα κρασί που δεν διστάζει να κρύψει την καταγωγή του.

Πηγαίνει μέχρι το άκρο τόσο την αρωματική όσο και γευστική παρουσία του. Δεν υπάρχει μικρό κόκκινο φρούτο ή μπαχαρικό, αν θέλετε να το ονομάσετε για την περιγραφή αυτή του κρασιού, για το οποίο μπορεί κάποιος να σας διαψεύσει. Η αίσθηση του βαρελιού έρχεται να συμπληρώσει την αρωματική παρουσία του που κινείται ακόμη σε τόνους φρεσκάδας, αφού το βαρέλι έχει χρησιμοποιηθεί στην σωστή δόση για να ενισχύσει και όχι για να σκεπάσει.