Vineyard
Marathoriako, Praitoria, Messara valley

Altitude
150m

Soil
Sandy clay loam

Planting year
1995

Cultivation Method
Fairtrade

Training System
Double Guyot

Vinification
Pre- fermentation extraction at 12°C for each of the two varieties separately and alcoholic fermentation in stainless steel tanks for each variety separately.

Fermentation temperature
18-20°C

Maturation
After the fermentation the blend matures in stainless tank.

Alcohol 12.60% vol

Specific Gravity 0.9934 gr/lt

pH 3.48

Total acidity 6.77 gr/lt tartaric acid

Volatile acidity 0.59 gr/lt acetic acid

Residual sugars 1.8 gr/lt

Total SO2 135.2 mgr/lt

• Starters:recipes with cheese and red fruits sauce, dressing of dry herbs
• Cheese: emmental, gruyere, cheddar, dried kefalotyri, smoked gouda
• Vegetables: tomatoes, onions, eggplants, beans, pumpkin, carrots, mushrooms in the oven or casserole
• Pasta: recipes with intense tomatoes, red meat sauce, aromatic and exotic spices
• White Meat: poultry, pork with barbeque sauce and teriyaki
• Red Meat: Lamb, goat barbeque, beef in the oven