Lassios: Coming from stone – stony place
A naturally sweet wine produced on a region of 450m above sea level in Zakynthos, Greece, with an ancient vinification technique revived by the efforts of the vintner Korfiatis Andreas.
After a careful hand harvest, selected bunches of ripe grapes, will be laid in full sun so that they may become partially desiccated (ancient technique to make liastos or straw wine). After having pressed a part of the must is cooked over open flames in order to evaporate and to concentrate more (grape syrup or petimezi).
Then it is allowed to cool down and is merged with the rest, into the vats for a slow and very lengthy fermentation which finally stops by itself.
Tasting notes: Deep amber robe. Aromatic nose, toffee, prunes, dried raisins, caramel and specific smoky notes. The mouth is full and round, very well balanced and attractively scented. The sweetness comes first, alcohol and vibrancy follow to give length and density.
Indigenous varieties (self-rooted): Augoustiatis, Lagorthi, Skiadopoulo.
Producted Vinified and Bottled by Korfiatis Winary Koiliomenos Zakynthos.