Vineyard
Amygdalia, Gagales, Messara valley

Altitude
250m

Soil
Sandy and clay

Planting year
2013

Cultivation Method
Fairtrade

Training System
Double Guyot

Vinification
4 hours pre-fermentation extraction a 10°C and alcoholic fermentation in stainless tank.

Fermentation temperature
14-16°C

Maturation
Five months in stainless tank.

Alcohol 12.53% vol

Specific Gravity 0.9921gr/lt

pH 3.35

Total acidity 6.0 gr/lt tartaric acid

Volatile acidity 0.27 gr/lt acetic acid

Residual sugars 2.1 gr/lt

Total SO2 170.9 mgr/lt

• Salads: Fresh salads of cruciferous vegetables and carots with aromatic green herbs, dry herbs and mustard, green vegetable salads, fish roe dip, garlic sauce dip.
• Legumes: legumes salads, split peas with caramelized onions
• Cheese: goat cheese, feta saganaki, blue cheeses, xigalo
• Vegetables: stuffed zucchini, green peppers, zucchini flowers stuffed with rice or cheese, asparagus
• Pasta: recipes with intense white sauces like pesto and Al olio
• Seafood: cockles, oysters, cuttlebone, sushi
• Fin Fish: small fine salty fishes, sole, red mullet, grilled sea bream, sargo, dried salted cod
• White Meat: spicy chicken wings, chicken with safran
• Cretan Traditional Recipes: fried snails with rosemary

Thessaloniki Ιnternational Wine and Spirit Competition (T.I.W.S.C)
2023 | Greece
Bronze Medal | Vintage 2022

DECANTER World Wine Awards (D.W.W.A)
2021 | U.K.
Bronze Medal | Vintage 2020

International Wine Challenge (I.W.C.)
2020 | U.K.
Bronze Medal | Vintage 2019

DECANTER World Wine Awards (D.W.W.A)
2020 | U.K.
Silver Medal (91pts) | Vintage 2019

Thessaloniki Ιnternational Wine and Spirit Competition (T.I.W.S.C)
2020 | Greece
Bronze Medal | Vintage 2019