Archanes (wine region)
Archanes ( Greek Αρχάνες ) is a wine-growing region on Crete , which is classified in the highest Greek appellation O.PAP ( Onomasia proléfseos anoteras piótitos Ονομασία προελευσέως ανωτέρας ποιότς). The red banderole of the appellation may only carry dry red wines made from the Kotsifali and Mandilaria vines .
location
The appellation area of just 500 hectares is spread over seven villages. It is located in northern central Crete, about 15 kilometers south of Heraklion . The vineyards are located on northern slopes open to the Aegean Sea at heights between 170 and 700 meters, mostly in the lower elevations. To the south, the area is shielded from the hot southerly winds by some mountain ranges, in particular by the approximately 800 meter high Giouchtas . In addition to viticulture, the production of olives and olive oil is important for the region.
Soils and Climate
There are stony, barren, clay-limestone soils. Precipitation occurs almost exclusively in the late autumn months, winter and early spring. Extremely high summer temperatures above 35 ° C are rare, as relatively cool, onshore breezes hit the slopes during the hottest hours of the day.
Vines and wine
Only the Kotsifali and the Mandilaria are allowed in the appellation . About 90 percent of the total vineyard area is planted with these vines. In addition, a large number of other red and white vines are grown, but their wines are only drunk as house wines or marketed as bottle wines. The harvest of the two main varieties begins very early in mid-August.
The rules of the OPAP limit the hectare yield to 70 hectoliters and provide for a joint pressing of the two grape varieties. The cuvées must contain at least 70 percent Kotsifali. Pure varietal wines from the Kotsifali are not permitted. When the two vines are harvested and pressed together, the Kotsifali has reached its peak of ripeness or has already exceeded it while the Mandilaria is still before full ripeness. Their tasks in the mash cut are to bring in their immense coloring power, to reduce the high alcohol levels and to strengthen the tannins and the acidity. The Kotsifalimaische usually ferments several days before the Mandilariamaische is added to it.
Unfortunately, many of the rules of the OPAP are not adhered to or at least interpreted very generously, so that so far no particularly noteworthy products from this OPAP have come onto the market. Usually the two grapes are vinified separately due to their not quite synchronous ripening period, hectares restrictions are largely ignored, many are also vineyards but that do not planted with the most profitable with the best of the many varieties of the two main places. In many vineyards, attempts are also made to increase yields through artificial irrigation. It is only recently that some wineries, especially the large Greek winery Boutari , have been making efforts to raise the standard through rigorous yield restrictions and new stocking with better quality varieties.
Successful wines are high in alcohol, low in acid, deep dark, fruity and have a moderate tannin body . They age relatively well.
literature
- Konstantinos Lazarakis: The Wines of Greece . Mitchell Beazley, London 2005, ISBN 1-84000-897-0 , pp. 376-393 .