Adrestea means the inevitable. When there is a combination of many advantages and particularities, then it is inevitable not to create something extraordinary.
An old local variety, Hidiriotiko, planted in our semi-mountainous, privately owned, volcanic vineyards, in an area with a special and unique microclimate, with a traditional winemaking only with indigenous pastries, in a stone-built semi-basement winery we managed to create a unique wine.
Dark red colour, with a strong body, aroma from citrus, red forest fruits, tobacco, bitter chocolate. With intense tannic character, high acidity and long mineral aftertaste due to the volcanic soil.
It accompanies red meats with spices, pot-cooked food with sauce, as well as yellow cheeses of great maturity.
With respect to tradition and a modern look, we turned our love for the wine to an investment. In this wine you can taste the love of the winegrower first, and then of the winemaker. It is the ultimate form of existential art, it lives in the bottle, it is alive…
Local Red Variety. This is the revival of the old variety that the locals simply called a wine grape. After the destruction of the vineyard of Lesvos by the phylloxera (insect) around the beginning of the 20th century, the only vines that survived were those that were planted on the volcanic rocks around the village of Hidira, West Lesvos.
The Hidiriotiko variety has a medium-sized bunch, with large red hues.
PROTECTED GEOGRAPHICAL INDICATION LESVOS
The wine P.G.I. Lesvos was established in the end of 2010. The PGI zone Lesvos is the boundary of the homonymous island, of the autonomous Regional Unit of the North Aegean. To characterize a PGI wine Lesvos, vineyards should be planted 50 meters above sea level and more.
ADRESTEA 2020 TECHNICA REPORT
Click the link bellow to open the pdf, or check the tabs that follow to see the technical details of our wine.
FROM THE HARVEST TO THE BOTTLE
The harvest is carried out late in the afternoon, always by hand, without mechanical means, when the temperature of the day drops enough. In the evening the cool grapes are transported little by little to the winery, where it is located less than 4 km away from our vineyards. There begins the squeezing of the grapes all night. We continue the harvest at dawn until the sun rises. The grapes are cool and they are transported to the winery where they continue to be squeezed, and placed in different winemaking bins. The quick and under low temperature transportation of the grapes achieve better result for the vinification.
The fermentation is carried out exclusively by the doughs that are in the skin of the grape. Our goal is to create a high-quality wine, from the grapes of the Hidiriotiko variety, without changing or adding anything to the organoleptic and taste characteristics of the variety.
Another very important element is that when separating the marcs from the must, there is no pressure on the marcs, as we only make effluent wine and not pressured wine. This achieves the best possible quality of the must and at the same time substances with a bitter and herbaceous taste, unpleasant odors and unpleasant tannins are being avoided.
After a multitude of experimental, amateur vinifications, we saw that the Hidiriotiko variety gives its unique characteristics after several months. This precedes the maturation of our wine, in stainless steel tanks for twelve months, and after bottling for at least another three months. Having absolutely no fear for quick sale, since the older you get the better, we patiently allow time to have a positive effect on all its characteristics. For this reason, after opening the bottle, you must also give the necessary time to get these characteristics back.
ADRESTEA 2020 – P.G.I. LESVOS