Ktima Apostolidi Assyrtiko Agia Triada Orange

Ktima Apostolidis story begins in 1958 when Efthymios Apostolidis planted the first vineyard in Dialekto Kavala, on the foothills of the Macedonian mountain basin, on the border with the river Nestos and Thrace. Lots of development was achieved over the years, and a new page was turned in 2007, when a visitable state-of-the-art winery with a 10 hectare area was established. In recent years the third generation of the winery, Vasiliki and Efthymios, took over the reins to the business. The winery started with new strict and qualitative goals with innovative methods in the vineyard and in the cellar. Today the 16 hectares of the familys vineyards are cultivated in a biodynamic way.

For the team, wine is a sum of different components that need to be researched, discovered and linked together. Connected to nature, nature challenges them to adapt to it, to take risks to constantly improve quality. They aim at determination to try with persistence to discover nature and also themselves. Their ethos and belief is that if they want to bring out the liveliness, freshness and precision in our wines in the future, they need to understand the natural conditions and to tie the different ingredients with the greatest respect to the environment.

Assyrtiko,

Fermentation in a stainless steel tank with a controlled temperature between 15 and 20°C. Remaining on the lees until February.

100% stainless steel aging.

Bright citrus and green apple notes lead the nose, with a mineral backbone and subtle saline lift that nod to Assyrtiko’s island heritage. On the palate, it’s razor-sharp and linear, with zesty acidity and a clean, stony finish. Fermented in stainless steel to preserve purity and freshness, this is a precise, refreshing white that works beautifully with seafood, grilled halloumi, or simple summer salads. A modern mainland interpretation of a classic variety.

Delicious of course by itself, but a real beauty with shellfish.

Nolan - Text from the Spotlight on Ktima Apostolidi Winery Blog

Finally, the Assyrtiko, the most well known of this trio of varietals. Here we have a skin contact wine, I wouldn't personally go as far as to say full orange. The fermentation in contact with the grape skins has been conducted at cool temperatures so the tannin & colour extraction is very lightly done. This has brilliantly piercing acidity and a saline tang that is so common to Assyrtiko wines. Think of this as a coastal influenced dry Riesling with some extra body provided by that skin contact. I enjoyed this when it first came in but I am waiting for summer to give this one another whirl, I'm thinking fish and halloumi grilled over coals with a simple salad.