Vineyard
Melissokipos, Praetoria, Messara valley

Altitude
250m

Soil
Sandy clay loam

Planting year
2000

Cultivation Method
Fairtrade

Training System
Double Guyot

Vinification
Co-vinification of both varieties

Fermentation temperature
16-18°C

Maturation
Four months in stainless tank.

Alcohol 12.17% vol

Specific Gravity 0.9928 gr/lt

pH 3.35

Total acidity 6.0 gr/lt tartaric acid

Volatile acidity 0.40 gr/lt acetic acid

Residual sugars 2.4 gr/lt

Total SO2 183.6 mgr/lt

• Salads: Cold or hot tomato salads, roasted red peppers
• Cheese: dry anthotyro, xigalo, touloumotyri, mozzarella, ricotta
• Legumes: giant dry beans in the oven with tomato sauce, lentil soup
• Vegetables: eggplant and zucchini with tomato sauce, okra, stuffed tomato (gemista), moussaka, pumpkin
• Pasta: recipies with tomato sauce (amatriciana, bolognese), lobster pasta
• Seafood: seafood risotto, tuna – salmon sushi, lobster, crayfish, shrimp with sweet-sour sauce
• Fish: salmon, tuna, monkfish
• White Meat: chicken, rabbit (tomato sauce, grilled)
• Red Meat: lamb with tomato sauce, pork
• Desserts: red fruit salads with honey dip