100% Tsigello, a high-quality, low-yielding clone of the better known Mavrodaphne (Black Laurel). Another clone is Renio, which was promoted by nurseries after the phylloxera and generate higher yields. Traditionally the two clones are inter-planted and used together, however they are very easy to distinguish as they differ in terms of leaves and grapes. Rouvalis was the first winery where Tsigello has been planted and vinified separately, with success: 2017 was the first vintage. Tsigello is not recorded in the official list of grape varieties, so the Rouvalis thought of using this name for the cuvée, to give the clone proper credit. Tsigello is native to the mountainous slopes of Aigialeia in northern Peloponnese and the vineyards are located at an altitude of 500 to 650 meters (1640 to 2130 feet) above sea level, facing the Corinthian gulf. The soils are mainly sandy loam and sandy clay loam on a bedrock of cohesive conglomerates with sands. The yields are never above 60hl/ha. Their various advantages (north facing aspect, overlooking at the sea, high altitude, well-drained slopes and mountains-barriers that protect them from the hot summer winds) are the most critical factors for high quality fruit.
The grapes are harvested in small crates at the beginning of September and transported to the gravity fed winery, where the grapes are cooled down and stay on the skins for 3 days. It is followed by a classic controlled fermentation in stainless steel tanks and malolactic fermentation. Finally, the wine is aged for five months in 85% hand-made clay amphoras – a departure from the tradition of aging Mavrodaphne in oak – which tampers its bold tannins and tend to heighten the top notes, and the rest in 3rd use barrels. Theodora and Antonio Ruiz Pañego worked a lot with these 160L amphoras in Burgundy for Pinot Noir and they realized they would showcase the beautiful primary aromas of Tsigello and give the wine complexity and elegance without oak influence. The wine is bottled unfiltered.
Delightful nose of vibrantly fresh red berry fruits and an intriguing herbaceous quality. An intensely aromatic, full-bodied yet lifted dry red with notes of red fruits, pepper, rosemary, bay leaf and eucalyptus. Hints of chocolate.
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