Vineyard
Amygdalia, Gagales, Messara valley

Altitude
250m

Soil
Sandy and clay

Planting year
2013

Cultivation Method
Fairtrade

Training System
Double Guyot

Vinification
A 4-hours pre- fermentation extraction at 10°C

Fermentation temperature
14-16°C

Maturation
Maturation in stainless steel tanks

Alcohol 12.00% vol

Specific Gravity 0.9956 gr/lt

pH 3.43

Total acidity 6.0 gr/lt tartaric acid

Volatile acidity 0.30 gr/lt acetic acid

Residual sugars 11.5 gr/lt

Total SO2 186 mgr/lt

Salads: Fresh salads of cruciferous vegetables and carrots with aromatic green herbs, dry herbs and mustard, green vegetables salads, fish roe dip, garlic sauce dip, prosciutto with melon

Legumes: Legumes salad, split peas with caramelized onions

Cheese: Goat cheese, feta saganaki, blue cheeses, xigalo

Pasta: Recipes with intense white sauces like pesto and Al olio

Seafood: Cockles, oysters, sushi

White Meat: Spicy chicken wings, chicken with safran

Desserts: Fruit salads