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Christos Aivalis, quirky and explosive, works hard in his vineyard with minimal fertilizers and low yields (150-550 kilos per stremma). His vines are located in selected vineyards of the area, and the wines are neither stabilized nor filtered, characterized by complexity and aging potential. Aivalis Winery has earned its place among the top in Nemea.
The "4", as its name suggests, is produced from a four-stremma vineyard that is 150 years old, with a root system similar to that of an olive tree. This pre-phylloxera vineyard has belonged to the Aivalis family for over a century. The wine has a very low yield (around 150 kilos per stremma).
It is the only Greek wine that undergoes double aging in new barrels. Initially, it stays for 16 months in new American barrels and then is transferred to new French barrels for about 20 months. This process results in a high production cost but also exceptional fruit concentration, complex aromas, and good tannic structure.
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