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

Fermentation temperature
16°C

Maturation
Vidiano ages in barrel for 9 months and Malvazia aromatica in stainless steel tanks.

Alcohol 12.0% vol

Specific Gravity 0.9918 gr/lt

pH 3.39

Total acidity 6.0 gr/lt tartaric acid

Volatile acidity 0.40gr/lt acetic acid

Residual sugars 1,8 gr/lt

Total SO2 180 mgr/lt

• Salads: fresh green salads with citrus fruits sauce, aromatic green herbs and honey, roasted vegetables
• Cheese: nutty hard cheese (gruyere 6m+), kefalotyri (3-6m), fruity umami cheese (cheddar, Gouda), dry salty cheese (parmesan), blue cheeses
• Vegetables: mushrooms risotto, mushrooms fricassee
• Pasta: recipes with intense white sauce and cheese (ala crème, carbonara), truffle
• Seafood: scallops, clam with butter sauce, sushi eel with soy sauce
• Fin Fish: grouper, dusky grouper, fatty big fish
• White Meat: chicken recipes (roasted, barbeque, casserole), pork chops.
• Red Meat: lamb, goat in the wood oven or antikristo, lamb frikasse (lemon sauce) with wild herbs

Frankfurt International Trophy
2023 | Germany
Gold Medal | Vintage 2020

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

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

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

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

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