Chateau Trois Collines Organic Ample White Wine 2020

Aïn Bourdaï, Baalbeck Region, North Bekaa Hills at the Western Slopes of the Anti-Lebanon… Altitude 1500m (On average!) which slows maturity and optimizes the sugar / acidity balance… Major exposure South –Ouest; Soil shallow in the rocky spots, calcareous (lime stone), pebbles and clay in some plots! Isolated terroir which favours the organic feature, being very distant from other vine cultures (low contamination with parasites and diseases)! Slopes, steep, preserved as is, favouring natural drainage and the poor structure in surface, forcing the roots to search deep layers for minerals, helping increase the freshness, maintain the wines colours, aromas development and vines hygiene…

1- Grapes: Varietals…
100% Assirtiko (from 6.700 vines)
For a total quantity of 7.000 bottles…
2- Winemaking
Low temperature press; Clear must racking, 8 month barrel (French Oak) fermented, and aged (40% of the batch in oak), at cellar temperatures 15 ˚C to 17˚C, “bâtonage” regular stirrings and lees contact. Cold & static settling of must… Total malo-lactic fermentation completed in barrel – Oct. Nov., tartric precipitation, mild filtration and stabilisation, very low sulphur content…
3- Tasting Notes (Jan. 2023)
Robe Golden straw with orange hues.
Nose 1st nosing great empyreumatic (smoked) hints,
Palate Full bodied white, scrumptious, with a unique grasp, rich and elegant, excellent balance, dry bone crispness of a persistent acidity that makes its character.
4- Serving Temperature & Hints…
9 to 11˚C to present better its acidity and body structure. Big occasions white, From aperitif to first and main courses companion, would really surprise the experts’ palates.
5- Decanting
Recommended for some 20 min. very common for the white aged wines but not often applied! This will enhance greatly the aromas and round the acidity.
6- Food Pairing
Grilled fish & sea food, white meat (poultry) in mushroom white peppery sauce…
7- Aging Potential
Evolution in bottle is more surprising than its actual structure! 3 to 4 years in a cellar, to witness a good and continuous evolution.