Thymiopoulos ‘Atma’ White Blend, Macedonia, Greece 2024
Regular price
$22.00
Shipping calculated at checkout.
Family grape growers in the Naoussa hills for generations. Apostolos Thymiopoulos, trained in oenology in Athens, returned to the family estate, which was established in 2003, and has moved it toward biodynamic practices. The Atma range, whose name means “soul,” is a light, floral white made from Xinomavro and Malagousia.
- WINEMAKER: Apostolos Thymiopoulos
- FARMING: Practicing Biodynamic
- VARIETY: Xinomavro (75%), Malagousia (25%). Xinomavro is vinified as a white wine.
- TERROIR: Vineyards around Fytia, Naoussa, Imathia, Macedonia, Greece, at 450–650 m. Soils of schist and granite. Warm days are tempered by Mediterranean winds and cool air flowing down from Mount Vermio, which keeps the grapes cool during ripening.
- VINIFICATION: Stainless steel fermentation at low temperature, followed by two months on the lees.
- AGING: Two months on the lees in stainless steel. No oak.
- TASTING NOTES: Medium lemon in color, with bergamot, lemon, peach, white rose, apricot and jasmine on the nose. The palate is juicy, with stone fruit, citrus, white flowers and a savory tomato-leaf note.
- FOOD PAIRINGS: Fresh salads, vegetable spring rolls, shrimp tempura, sushi, vegetable stews in white sauce, and grilled or fried medium-bodied fish. Raw shellfish and light preparations also suit it. Serve at 8–10°C
Thymiopoulos ‘Atma’ White Blend, Macedonia, Greece 2024
Regular price
$22.00
Shipping calculated at checkout.
Family grape growers in the Naoussa hills for generations. Apostolos Thymiopoulos, trained in oenology in Athens, returned to the family estate, which was established in 2003, and has moved it toward biodynamic practices. The Atma range, whose name means “soul,” is a light, floral white made from Xinomavro and Malagousia.
- WINEMAKER: Apostolos Thymiopoulos
- FARMING: Practicing Biodynamic
- VARIETY: Xinomavro (75%), Malagousia (25%). Xinomavro is vinified as a white wine.
- TERROIR: Vineyards around Fytia, Naoussa, Imathia, Macedonia, Greece, at 450–650 m. Soils of schist and granite. Warm days are tempered by Mediterranean winds and cool air flowing down from Mount Vermio, which keeps the grapes cool during ripening.
- VINIFICATION: Stainless steel fermentation at low temperature, followed by two months on the lees.
- AGING: Two months on the lees in stainless steel. No oak.
- TASTING NOTES: Medium lemon in color, with bergamot, lemon, peach, white rose, apricot and jasmine on the nose. The palate is juicy, with stone fruit, citrus, white flowers and a savory tomato-leaf note.
- FOOD PAIRINGS: Fresh salads, vegetable spring rolls, shrimp tempura, sushi, vegetable stews in white sauce, and grilled or fried medium-bodied fish. Raw shellfish and light preparations also suit it. Serve at 8–10°C