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 at 10°C for each variety and alcoholic fermentation in stainless
tanks.

Fermentation temperature
16°C

Maturation
Both Vidiano and Moscato Spinas age for five months in stainless tanks.

Alcohol 12.00% vol

Specific Gravity 0.9930 gr/lt

pH 3.49

Total acidity 5.86 gr/lt tartaric acid

Volatile acidity 0.30 gr/lt acetic acid

Residual sugars 2.0 gr/lt

Total SO2 172 mgr/lt

• Serve at a temperature of 11-12 °C
• Seafood (scallops and mussels with light lemon butter sauce).
• Traditional Greek dishes such as spinach rice, rice in goat meat sauce.
• Chicken dishes are an excellent choice.
• Barbequed lamb, goat, smoked pork.
• Yellow fresh cheeses such as gruyere and hard cheeses.
• Fatty white fish such as dentex, seabream, gilt-head bream and scup.
• Fish soup

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

International Wine Challenge (I.W.C)
Silver Medal (90pts)
Harvest: 2019

Thessaloniki Ιnternational Wine and Spirit Competition
Silver Medal
Harvest: 2019

DECANTER World Wine Awards (D.W.W.A)
Bronze Medal
Harvest: 2019

International Wine & Spirit Competition (I.W.S.C)
Silver Medal (90p/100)
Harvest: 2018

DECANTER World Wine Awards (D.W.W.A)
Bronze Medal
Harvest: 2018

Thessaloniki Ιnternational Wine and Spirit Competition
Bronze Medal
Harvest: 2018