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Organic Farming

Organic Farming

We follow a world-wide accepted protocol for organic agriculture and only use very mild plant protection and fertilization practices. Such mild practices allow for a more balanced vine-environment and keep the soil rich in nutrients.

The aim of such an organic viticulture is to have vineyards with zest and reduced sprouting. With low yield and large surface of leaf, the latter will photosynthesize well while providing sufficient ventilation. Well oxygenated vines are best protected against unwanted fungi that can seriously affect the vine. Sulfur (in liquid or powder form) is occasionally used to combat powdery mildew, while copper sulfide is used to treat downy mildew (and indirectly botrytis). Copper sulfide is especially useful in regions that experience increased rainfall, as Asprokambos does, in spring and summer.

Luckily we benefit both from strong currents and high summer temperatures which favor the vine and do not allow for an extended development of microorganisms; two to three sulfur interventions are usually sufficient in treating the disease.

There are many fauna species which are very beneficial to conserving the balance of the environment surrounding the vines—the importance of such fauna to organic viticulture in Greece is not to be overlooked. Certain insects, such as the vine moth, can be easily treated with Bacillus Thuringiensis, while others must be dealt with manually. Most weeds are controlled through mechanical methods. The soil stays nutrient-rich because of the bio-preparations (both animal and organic) that are used to fertilize the vineyards. We occasionally use digested stalks and skins of our grapes to enrich the soil.

SOIL

Mainly clay soil, lime rich, known also as Calcareous Clay. These soils stay cooler and retain water and are famous for producing some of the boldest red and white wines in the world.

CLIMATE

Cold, wet & snowy winters, with low average temperatures (dropping below zero between December and March) are followed by rainy Spring. Summers are hot  with temperatures hiking above 30 Centigrade during the day, but the night breeze cools down the heat load from the vines. All vines are dry planted as the rainfall and snow provide adequate watering.

GRAPE

The Agiorgitiko is a fragrant red-wine grape. The hallmarks of the grape are low acidity, medium body, plush fruitiness, overlaid by notes of spices and ripe plum.

WINERY

Built at the entrance to the Asprokambos village, surrounded by vineyards and overlooking the Zireia mountain – whose cold currents benefit grape growing in the village – is our modern winery with 200 tonnes capacity, xxxxx stainless steel fermentation and ageing tanks, with a superb cellar in the basement where are wines age in oak barrels. The winery’s current output is 25.000 bottles, with a maximum capacity of 80,000 bottles.