SAUVIGNON BLANC VLASSIDES

This renowned white international variety originates from Bordeaux, France.

The grapes used for Vlassides Sauvignon blanc grow at the winery’s vineyards in Koloni and Karamanos areas, at Kilani, at an altitude of 700 up to 900 meters.

Best served chilled and fresh at 10°C to 12°C.

Award

Year of Harvest

Gold Medal


12th International Cyprus Wine Competition 2019

2018


Silver Medal


9th International Cyprus Wine Competition 2016

2015


Silver Medal


7th International Cyprus Wine Competition 2012

2011


Sauvignon blanc Vlassides

Varieties:

100% Sauvignon blanc

Soil Composition:

Calcareous
50% Sand
50% Clay

Vinification:

The harvest takes place in August. Before the alcoholic fermentation, the marc and the juice remain together in the tank at 8°C for 6 hours, aiming at extracting the primary flavor of Sauvignon blanc. At the end of fermentation, the wine is allowed to remain in its lees for 3 to 6 months before bottling. Bottling takes place just before Christmas.

Production Year

2019

DOWNLOAD 2019 INFO

Organoleptic Characteristics:

A distinctive yellow-green colour which is characteristic of the variety, with explosive aromas, a fruity character and a lemon fruit aftertaste.

Harvest Information 2019:

Ethanol: 12,5% Vol
pH: 3,2
Total
Acidity (H2SO4):
4,25 g/l
Reducing Sugars: 2,2 g/l
Rainfall:
October until July
1211 mm
Harvest
Temperatures (Μ.Ο.)

Lowest:
Highest:
 
 
19 °C – (8/2019)
30 °C – (8/2019)

2019 Harvest:

2019 was a year characterized by a cold winter with very high rainfall in our area; a very uncommon phenomenon for Cyprus (about 1200 mm), with average harvest temperatures up to 2 degrees lower than in 2018. This resulted in the delay of the phenolic stages of the vineyard (bud burst, flowering, veraison, maturation) and for this reason harvest begun during the 2nd week of August.

In the summer of 2019, maturation took place in the ideal harvest temperatures (Average) Minimum: 19.5°C (8/2019), 16.5°C (9/2019), Maximum: 29°C (8/2019) 26.5°C (9/2019), and this provided us with exceptional organoleptic characteristics, especially for the Sauvignon blanc, Xynisteri, Yiannoudi and Cabernet Sauvignon.

The damaged grapes by lobesia botrana larvae (grapevine moth), was the main issue we faced at the vineyard, the effects of which we dealt on time and effectively, in order to ensure the health of our grapes and the smooth maturation of all varieties, white and red.

In general, this year’s white wines are characterised by intense varietal aromas, which evolve during the tasting, with ideal acidity and cool aftertaste. As far as our red varieties, there was a delay between the technological and phenolic maturation. To achieve the desirable quality result, we decided to harvest the red varieties at the peak of their phenolic maturation. The delayed harvest and the partial desiccation of the grapes led to an increased sugar content which resulted in a wine with an elevated alcohol content. The precise extraction of  phenolic compounds as well as the management of the oxidative ageing in oak barrels, are expected to produce red wines characterised by concentrated fruit aromas, mature tannins and rich body.