The following dispatch was filed today by Boutari’s Naoussa enologist Vasilis Georgiou (above).
Whites are one step of finishing their alcoholic fermentation and the Naoussa winery is packed with fresh fermentation aromas. Visitors are blown away by intense aromas resembling the fleshy parts of apricots that dominate during the fermentation of Chardonnay and Malagouzia inside the tanks.
Merlot and Syrah have also been harvested at ideal ripeness levels and are macerating in the tanks as I write this. From tasting the fermenting juice, I have to say that the finished wines will be full of ripe berry aromas with very soft structure. Here’s a photo from the top of the tanks overlooking the cap.
Now we are waiting to receive the “flagship” of Naoussa… The Xinomavro grapes! Ripeness levels have increased in the last weeks due to the extended heat and soon they should be nice for harvest! I’m quoting a local Xinomavro producer who said that the weather right now in Naoussa is ideal for grape maturity (warm during the day, cold during the night) and called this type of weather “kraso-kero,” which translates into “wine-weather.”
As inspections of the vineyards continue here is a photo of the Xinomavro vineyards.