Apalés
Introduction
Apalés is an extremely rare and almost mysterious red variety from Crete, considered one of the island's most elusive 'gems.' Although its cultivation is now limited to a few old vineyards, its name remains alive in tradition, suggesting a character that likely combines elegance with the authenticity of the Cretan land.
Tasting Notes
Color: Medium intensity ruby with brick highlights. Aromas: Subtle notes of red fruits (pomegranate, wild cherry), framed by aromas of dried herbs such as savory and sage. Palate: Soft and 'gentle' (as its name suggests), with moderate acidity and non-dominant tannins, leaving a pleasant and clean aftertaste.
Gastronomy
Cretan Meze: Apaki (smoked pork), sausages with vinegar, and Cretan rusks. Cooked Dishes: Fried rabbit or meat with mountain greens. Cheeses: Medium-aged Cretan graviera or dry anthotyro.
Terroir
The variety is mainly found in certain mountainous and semi-mountainous areas of Rethymno and Heraklion. It prefers limestone and schist soils, where good drainage and altitude help the grape to ripen slowly, maintaining its aromatic characteristics. The climate of central Crete, with intense sunshine and cool winds descending from Psiloritis, plays a crucial role. Apalés seems to require this thermal difference between day and night to develop its color and tannins with balance.
Summary
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