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

• Serve at a temperature of 8-10 °C
• Traditional baked sweets (baklava, galaktoboureko, pancakes)
• Sweet mascarpone tart
• Cheese cake with apricot marmalade
• Gruyere with honey
• Cheeses (gorgonzola, roquefort)
• Caramelized Nuts
• Dried fruit desserts
• Lemon pie
• Fruity Marmalade cake
• Sweet pastries (tiramisu)