Protected Geographical Indication Dodecanese
80% Sauvignon Blanc.
10% Cabernet sauvignon
Acetic acidity: 0.4gr/1
Acidity: 7.9gr /1
Total sulfids: 85mg/l
Free sulfids: 28mg/l
Reducing sugars: 4gr/l
Pink Fox is a provence style rose wine made mainly from Sauvignon Blanc, a seaside vineyard that benefits from the cool breeze of the Aegean.
This year we made an early harvest focused on the acidity but you will also notice a lot of saltiness in this wine, pair it with a dish that requiers low alcohol high acidity and saltiness.
Cream strawberry core with lemon and surrounded with many green herbal notes.
Pink Fox is a unique blend of three different vineyards and three distinct varieties. The Sauvignon Blanc vineyard is located by the seaside, enjoying the cooling breezes of the Aegean Sea.
This natural feature contributes to the wine’s saltiness, a rare and desirable characteristic resulting from a small amount of seawater that reaches the vines. Early harvesting of the Sauvignon Blanc grapes results in an incredibly high acidity.
Blending with Cabernet Sauvignon and Syrah from semi-mountainous vineyards transforms the wine into an aromatic masterpiece with hints of red fruit. The blend is carefully crafted before fermentation, ensuring that each variety complements the other perfectly.
Production protocol of Pink Fox
Firstly, Sauvignon Blanc is picked and arrives at the winery. We must ensure the temperature is dropped to keep the grapes fresh and to avoid unwanted fermentation. The grapes are then held in the fridge for one day.
Cabernet Sauvignon and Syrah grapes have been harvested five days ago, and the skins have already been extracted to prepare a red wine. Once we have our Sauvignon Blanc chilled, we begin the process of pressing the red wine. We use dry ice to help with the cold soak in the press, where we extract the free run, up to 0.2 atm pressure.
The juice is then left to settle in a tank for two days. During this time, we prepare the wild yeast for fermentation. Next, we move the clear must into a different tank with Cabernet Sauvignon and Syrah, blended in 200L each. Two days later, we switch to the main yeast for theiolic fermentation at 14-16 C°.
Once the fermentation is complete, we age the wine on the lees for six months. After aging, we discard the yeast, and start stabilization of proteins and acidity by light filtering to remove any particles remaining in the wine.
Finally, bottling takes place, and the wine is ready to be enjoyed. By following these steps, we can produce a high-quality wine with rich flavors and aromas.
Organoleptic Profile of Pink Fox
The color is a beautiful light pink with subtle hints of red and green, making it a visual feast for the eyes before you even take a sip. As you bring your nose to the glass, a herbal aroma immediately greets you, characteristic of a Sauvignon Blanc.
But this is no ordinary Sauvignon Blanc, for among the herbal notes are delicate hints of grapefruit and small red fruits, which add a pleasant sweetness to the overall aroma.
As you take your first sip, your taste buds are in for a treat. The acidity strikes first, providing a refreshing tartness that wakes up the palate. But don’t let that initial burst of acidity fool you – this wine boasts a medium body and roundness that provide balance, and make it easy on the palate.
The saltiness is visually apparent in the minerality of the wine, and lingers long after the last sip, providing a lovely aftertaste that leaves you wanting more.
Overall, this wine is a lovely example of a Sauvignon Blanc with added complexity and depth that is sure to please even the most discerning palate. Enjoy it with a light meal or simply savor it on its own, but be warned: one glass won’t be enough!