Above: The heart and soul of the domaine, Roxani Matsa. The following dispatch was filed yesterday by domaine enologist Alexandros Tzachristas.
Harvest at the historical organic Matsa Estate began on August 16 with Sauvignon Blanc followed by Malagouzia. Harvest began about 10 days later than the average harvest dates of the last years. The passion and dedication of the domaine’s owner Roxani Matsa along with the technical knowledge of the rest of us (agronomist Paraskevas Evageliou, agronomist and enologist Alexandros Tzachristas, and enologist Dina Makra) lead to a very high quality and hygenic state of the grapes despite of the difficulties caused by the climatic conditions of this year.
Above: Malagouzia on a ride.
After the harvest, the grapes cool down in a dual-use cold chamber (cold chamber at harvest, and barrel aging for the rest of the year). Next, they are driven on an amazing gravity roller conveyor for prefermentative maceration covered by inert gasses. After 20 years of vinifying Malagouzia, at this point we are still experimenting on the different maturation levels of the terroirs of Malagouzia, their fermentation kinetics and their tasting characteristics. Our goal, as the ancient Greeks said, is to become better as the time passes.
Coming up next is the harvest of the intriguing Asyrtiko and Aromatic Roditis followed by the second year of pioneering experimentation on vinifying the domaine’s Syrah without sulfites… Stay tuned…