Vineyard
Amygdalia, Gagales, Messara valley

Altitude
250m

Soil
Sandy and clay

Planting year
2013

Cultivation Method
Fairtrade

Training System
Double Guyot

Sun-Drying Method
Matured grapes are dried out in the sun for 8 days, in order to increase the sugar level of the fruit. Furthermore, 2-days indoor at 20°C.

Vinification
White wine vinification

Fermentation temperature
Alcoholic Fermentation at 12-14°C with indigenous yeasts

Maturation
Oak ageing for 30 months

Alcohol 13.37% vol

pH 3.85

Total acidity 5.50 gr/lt tartaric acid

Volatile acidity 0.85 gr/lt acetic acid

Residual sugars 110 gr/lt

Total SO2 200 mgr/lt

• Cheese: Stilton, Blue, Roquefort, Gorgonzola, Sour crem, cottage cheese, Brie, Camembert, Burrata
• Dessert: fruit salad, apple pie, panna cotta, galaktompoureko, sfakiani pie with honey, greek semolina cake, galaktompoureko, baklava, Caramelized nuts, Gruyere with honey, dried fruits desserts, Cheesecake with apricot marmalade, lemon pie, sweet mascarpone tart.

DECANTER World Wine Awards (D.W.W.A)
2023 | U.K.
Silver Medal | Vintage 2019