Natural winemakers, here's the information we need to register you on Raisin.
DESCRIPTION OF YOUR DOMAINE
Please provide the information about your estate including location, size, treatments used,
horses, tractors, harvests, etc. within 300-500 characters. This description will be added to your profile.
CERTIFICATIONS (ORGANIC, BIODYNAMIC) :
Please send us all certifications (organic, biodynamic, etc.). If your estate is not certified,
please explain why and describe your farming practices.
INFORMATION ON EACH OF THE WINES YOU PRODUCE:
- wine name
- color
- grape variety(ies) by year(s)
- appellation
- sparkling
- label photo (.pdf format - printer's proof)
- volume of free and total sulfur
- analysis of each vintage
- Is your wine from Négociant activities?
PHOTOS :
- a photo of you (the winemaker)
- photos of the winery and cellar (between 6 and 12)
Thanks in advance! - The Raisin team
Bar
Apeiros Gaea “Apeiros Gaea” (meaning “infinite earth”) is the original name of the region of Epirus, one of the smallest winemaking regions of Greece, and the name of this orange pet-nat wine from the area’s most important white variety, Debina. •Grower: Vaimaki Family •Vintage: 2022 •Type: Orange Pet Nat Sparkling Dry Wine •Grapes: Debina 100% •Appellation: Varietal •Alcohol: 11.50% •Bottle: 750ml •Viticulture: Organic •Vinification: Classic white vinification, autogenic i.e. without additives, chilling or any intervention in the production process. At the end of the fermentation in closed inox vat to trap some CO2 Viticulture • Organic • Climate: Not heavy winter, mild summer due to the proximity to Kalama river and Ionian Sea and altitude as well. • Soil: Calcareous excellent drainage • Vine age: Planted in 1982 • Altitude: 750m • Slope: 7% • Planting density: 7,000 shoots / ha • Yield: 1.5 kg / vine • Irrigation: None • Spraying: Downy mildew and oidium organic control in the Spring • Harvesting: Manually, in 25kg casks Vinification • Maceration: 2 days • Pressing: None • Temperature Control: 17-20℃ during fermentation • Fermentation: 1 month, firstly in stainless steel tank and then fermentation completion in the bottle • Malolactic: Spontaneously completed • Maturation: 9 months in bottle • Clarification: None (spontaneous clarification) • Filtration: None • Production: 5,000 lt • Alcohol: 11.50% • Acidity: 5 gr/l • RS: 1.00 gr/l • Total sulfites: 0 mg/l • Certification: No Sulfites Added • Bottle: 750ml
8769 KM
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