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 12°C for Malvazia. Vidiano takes 8-hours pre-fermentation extraction. Fermentation in stainless steel tanks separately.

Fermentation temperature
16°C

Maturation
20-25% of Vidiano ages in barrels for four months and the remaining 75-80% in stainless steel tanks.

Alcohol 12.34% vol

Specific Gravity 0.9922 gr/lt

pH 3.39

Total acidity 6.1 gr/lt tartaric acid

Volatile acidity 0.27 gr/lt acetic acid

Residual sugars 1,8 gr/lt

Total SO2 180 mgr/lt

• Serve at a temperature of 12-13 °C and in a red wine glass.
• French cheeses (brie), aged gruyere and hard cheese.
• Creamy mushroom soup and mushroom risotto with truffle oil.
• Carbonara, fatty fish (dusky grouper, white grouper).
• Oven baked lamb

International Wine Challenge (I.W.C)
2018 | U.K
Bronze Medal |Vintage 2017

International Wine & Spirit Competition
(I.W.S.C) 2018 |U.K.
Silver Medal |Vintage 2017

DECANTER World Wine Awards (D.W.W.A)
2018 |U.K.
Bronze Medal |Vintage 2017

International Wine Challenge (I.W.C)
2019 |U.K.
Gold Medal(95p/100) |Vintage 2018

International Wine & Spirit Competition
(I.W.S.C) 2019 |U.K
Bronze Medal |Vintage 2018

DECANTER World Wine Awards (D.W.W.A)
2019 |U.K.
Bronze Medal |Vintage 2018

International Wine & Spirit Competition
(I.W.S.C) 2020 |U.K
Bronze Medal |Vintage 2019