1- Grapes: Varietals
100% Assirtiko (from 6.700 vines) For a total quantity of 7.000 bottles…
2- Winemaking
Low temperature press; Clear must racking, 8 month barrel (French Oak) fermented, and aged (40% of the batch in oak), at cellar temperatures 15 ˚C to 17˚C, “bâtonage” regular stirrings and lees contact. Cold & static settling of must… Total malo-lactic fermentation completed in barrel – Oct. Nov., tartric precipitation, mild filtration and stabilisation, very low sulphur content…
3- Tasting Notes
Robe Golden straw with orange hues. Nose 1 st nosing great empyreumatic (smoked) hints, Palate Full bodied white, scrumptious, with a unique grasp, rich and elegant, excellent balance, dry bone crispness of a persistent acidity that makes its character
4- Serving Temperature & Hints
9 to 11˚C to present better its acidity and body structure. Big occasions white, From aperitif to first and main courses companion, would really surprise the experts’ palates
5- Decanting
Recommended for some 20 min. very common for the white aged wines but not often applied! This will enhance greatly the aromas and round the acidity
6- Food Pairing
Grilled fish & sea food, white meat (poultry) in mushroom white peppery sauce…
7- Aging Potential
Evolution in bottle is more surprising than its actual structure! 3 to 4 years in a cellar, to witness a good and continuous evolution.
