Amasi
Introduction
Amasi is a rare, indigenous white variety rooted in the historic region of Pella, centered around Almopia. Although it remained on the sidelines for decades as a table grape or a base for tsipouro, it is now experiencing a dynamic revival, proving that it can produce white wines with unique personality and exceptional structure.
Tasting Notes
Color: Impressive golden-yellow with bright highlights. Aromas: Dominated by clear notes of banana and ripe pear, complemented by subtle aromas of white flowers and green apple. Palate: Rich and balanced. Its taste is intense, with a characteristic crisp texture reminiscent of fresh grape flesh.
Gastronomy
Amasi seeks dishes with intensity and richness to match its volume: Local Cuisine: Traditional pies with cheeses (such as Batzos) and dishes based on Florina red pepper. White Meats: Oven-baked chicken with potatoes or pork with white sauces and herbs. Seafood: Fatty fish (such as salmon or sea bream) and mushroom risotto.
Terroir
Terroir: Thrives at the foothills of Vora (Kaimaktsalan) and Paiko. Prefers well-drained soils that allow the roots to seek necessary moisture. Climate: It is a late-ripening variety resistant to diseases. It requires the cool microclimate of Almopia to maintain its acidity during the slow ripening in autumn.
Summary
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