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

• Serve at a temperature of 10-11 °C
• White cheeses (feta cheese saganaki, goat cheese)
• Seafood (oysters and clams)
• Traditional Greek cuisine such as stuffed vegetables with rice, stuffed zucchini flowers with rice, dolmadakia, and taramosalata (Greek fish-roe dip).
• Small fried fish such as red mullet.
• Sardines and anchovies.
• Linguine al pesto, pasta al olio and garlic.

DECANTER World Wine Awards (D.W.W.A)
Bronze Medal
Harvest: 2020

DECANTER World Wine Awards (D.W.W.A)
Silver Medal (91pts)
Vintage: 2019

Thessaloniki Ιnternational Wine and Spirit Competition
Bronze Medal
Vintage: 2019

International Wine Challenge (I.W.C)
Bronze Medal
Vintage: 2019