Vineyard
Amygdalia, Gagales, Messara valley

Altitude
250m

Soil
Sandy and clay

Planting year
2013

Cultivation Method
Fairtrade

Training System
Double Guyot

Vinification
Pre-fermentation extraction at 10°C. Alcoholic fermentation in stainless tanks.

Fermentation temperature
14-16°C

Maturation
Vidiano ages for five months in a concrete tank

Alcohol 12.00% vol

Specific Gravity 0.9927 gr/lt

pH 3.34

Total acidity 6.46 gr/lt tartaric acid

Volatile acidity 0.26 gr/lt acetic acid

Residual sugars 1.8 gr/lt

Total SO2 149.3 mgr/lt

• Salads: Fresh Green Salads with citrus or tropical fruit dressings, avocado and spinach salads
• Legumes: Chickpea with cumin and lime, falafel, split peas with fresh onions
• Cheese: gruyere (3-6m), anthotyro with oregano, xygalo, kefalotyri, brie, burrata
• Vegetables: zucchini pie, stuffed cabbage with egg-lemon sauce, stuffed vine leaves, velvety soup with potato and leek, grilled mushrooms
• Pasta: recipes with light white sauces
• Seafood: steamed scallops, mussels, grilled cuttlefish with oil-lemon sauce, squid (grilled or fried), seafood risotto
• Fin Fish: Grilled Sardines, bass ceviche, fresh grilled fishes (sea bream, sargus, red porgy, dentex).
• White Meat: grilled chicken, chicken wings with light spicy sauce
• Red Meat: lamb, goat (grilled or oven), pork, apaki

DECANTER World Wine Awards (D.W.W.A)
2022 | U.K.
Bronze Medal | Vintage 2021

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