Sideritis

Introduction

Sideritis is a rare and highly interesting gris variety from Achaia. Its name is no coincidence: it comes from the hard skin of the grape, which is 'hard as iron,' and its high acidity that allows it to age well. Although the grape has a pinkish/reddish color, it is almost exclusively vinified as a white wine. It is one of the latest-ripening varieties in Greece, with harvest often extending into November! Its heart beats in the mountainous Aigialeia and the hills around Patras.

Tasting Notes

Color: Very pale lemon with grayish highlights. Aromas: Delicate citrus aromas (lime, citron), green apple, pear, and intense mineral notes (wet stone). Palate: Light body, intense 'crisp' acidity, and a very clean, lemony finish.

Gastronomy

Raw Seafood: Oysters, clams, and fish carpaccio with lemon and salt. Fried: Small fish (atherina, anchovies) and vegetable tempura. Sushi: Its high acidity perfectly cleanses the palate from fatty fish and rice.

Terroir

Terroir: It loves the poor, limestone, and gravelly soils of the slopes of Achaia. Good drainage is essential, as the grape remains on the vine for many months and must be protected from rot. Climate: It requires the cool climate of the mountainous Peloponnese. The long ripening period (from spring to late autumn) is allowed thanks to the cool nights and the sea breeze from the Corinthian Gulf, which 'locks in' the acidity and aromas. Result: Wines with low alcohol, crystalline acidity, and a very distinctive structure reminiscent of wines from northern climates.