Type: Dry White
Origin: Vineyards in the area of northern Attiki
Grape Variety: Savatiano
Harvest: September 20th
Vinification: Grapes are picked by hand in small crates which are then placed in cold storage overnight at 6οC. Grapes are then de-stemmed and gently pressed in a pneumatic press, followed by static debourbage. Alcoholic fermentation in acacia (80%) and oak (20%) barrels at a controlled temperature of 16-18 οC for approximately 15 days. First inoculated with Torulaspora Delbrueckii yeast species and then with Saccharomyces Cerevisiae.
Ageing: 5 months sur lie in new acacia barrel. Βattonage 2 times per week for 2 months and then 1 time per week for the following 3.
Ageing Potential: 2-3 years
Tasting Notes: A bright yellow colour. Acacia blossom on the nose, aromas of fresh almond, honeycomb, dried apricot and pear. The palate starts with a rich mix of flavours, balanced, round body and a refreshing acidity.
Food Pairing: Ideal with baked fish, chicken dishes, pasta with seafoods and vegetable soufflé. Serve at 10-12οC.