Attica

The Roxane Matsa Estate is located at Kantza, in the Attica region of mainland Greece just northeast of Athens. This historic, 30-acre vineyard has been cultivated since the end of the 19th century. In partnership with Boutari, Roxane Matsa has continued her rich family tradition of vine growing and winemaking.

The Mediterranean climate that Attica benefits from is known for its mild winters and warm summers - ideal for vineyard cultivation. This climate has fostered viticultural experimentation at the Roxane Matsa Estate, led by Boutari in the 1980's. Though the vineyard was originally planted primarily with the Savatiano varietal, as the vineyard was realigned in subsequent years, the number of plantings of the Malagouzia varietal increased. Other varieties like Sauvignon Blanc and Assyrtiko were also introduced to the Roxane Matsa Estate.

For her contribution to the preservation of vine cultivation in the region, Roxane Matsa was named "Wine Personality of 2001" by ELDOIN (Union of Greek Wine Press).
Roxane Matsa Estate - Attica

DOMAINE ROXANE MATSA
(rocks - ANN - ee - MAH - tsah)

Vin de Pays - Pallini, Attica, Greece
Dry White Wine

Varietal Composition:
50% Sauvignon Blanc and 50% Assyrtiko. Sauvignon Blanc has an upfront grassy character with aromas of green apples and pears. Assyrtiko, with its high, crispy acidity, and notes of honeysuckle and almonds, gives fullness to this wine.

Vinification:
The two varieties are vinified separately. After destemming, the grapes are softly crushed and the free run juice is transferred into stainless steel tanks to extract wild yeast and fruit characteristics for up to 8 hours. Alcoholic fermentation follows. Assyrtiko is then racked to other stainless steel tanks where it matures for 4 months. Sauvignon Blanc is transferred into oak barriques for malolactic fermentation where it will sit on its lees. The wines are blended in January and bottled.

Characteristics:
A full-bodied wine with high crispy refreshing acidity, intense fruit, hints of straw and nuts.

Food Pairings:
Perfectly paired with seafood (oysters, clams, ceviche), fish, poultry, traditional Greek vegetable-based dishes and white cheeses.