Description
A medium greenish lemony color that is set by a rich vanilla background from the barrel, alongside cream, banana and melon aromas. With a full, buttery body, sweet stone fruits, simple spices and herbs as well as flowers complimented by a mild and soft acidity. Medium aftertaste, with vanilla elements from the barrel, a slight mineral character, spices and herbs.
Food Pairing
Try it with pasta cooked in the oven with cheese, saganaki (flambéed) seafood with white sauce.
Extra tip: stuffed vine leaves with rice and aromatic herbs with lemon sauce.
Analytical characteristics
| Alcohol content | Reducing sugars | Active acidity (pH) |
|---|---|---|
| 13,70% vol | 1,8gr/lit | 3,66 |
| TOTAL ACIDITY | Volatile acidity | Free / total sulphur dioxide |
|---|---|---|
| 6,1gr/lit | 0,61gr/lit | 42/172 |
The vineyard is over 60 years old, located at an elevation of 250m and around the winery, perfectly acclimatized to the microclimate and geography of the area. The dryness of the vineyard’s soil in combination with its age do not allow the yield to exceed 500 to 600 kg per acre. The shape of the vines is a work of art – formed by humans and by nature at the same time.
The vinification is carried out in a gentle way without the addition of yeasts and other oenological products. Additionally, it is processed with delicate handling in order not to alter the quality characteristics of the variety. The wine ferments and remains in oak barrels for 6 to 8 months on selected fine lees.
