Following a thorough inspection at the winery, the grapes to produce Thrapsathiri “Ocean” Idaia Winery were preserved for 24 hours at very low temperatures. The grapes were destemmed, then cold maceration took place for approximately six hours. The free-run juice was removed without having been pressed. After a cold settling, the wine was fermented with carefully selected yeasts which highlight the aromatic characters of this variety. The Thrapsathiri “Ocean” Idaia Winery Fermentation took place in stainless steel tanks at temperatures of 15°C, maintaining the purity of fruit in the resulting wine. The winemaking philosophy is to create wines which showcase the quality of the indigenous varieties.
The indigenous variety of Thrapshathiri (pronounced Thrap-sah-THEE-ree) is grown in the Dafnes region, in vineyards located at an altitude of 400 to 500 metres above sea level. The calcium-rich, clayish soil, the very low yielding vines and the distinctive microclimate, which is formed by the cool Aegean summer breeze, combine to create a unique terroir for viticulture and wine production.
Idaia Winery is a boutique family-run winery situated in the Venerato, a charming village in the heart of the vineyards of the Malevizi district. Idaia Winery is owned by husband and wife oenologists Vasilis Laderos and Calliope Volitaki, they specialise in producing wines from indigenous varieties and use their extensive knowledge, experience and passion to create these superb wines with strong personalities. Showcasing varietals such as Vidiano and Vilana, these crisp, dry mouth-watering whites are truly expressive of the terroir of Crete.