Vineyard
Vineyards in the prefecture of Heraklion

Soil
Limestone – Red Mediterranean soils

Vinification
Pre-fermentation color extraction of each variety separately for 2 days. The fermentation process is finished when the residual sugars reach 45gr/lt

Fermentation temperature
22°C

Alcohol 11.50% vol

pH 3.55

Total acidity 6.38gr/lt tartaric acid

Volatile acidity 0.52gr/lt acetic acid

Residual sugars 36.40 gr/lt

Total SO2 150.7 mgr/lt

• Cheese: Brie, Camembert, Blue cheese
• Red Meat: pork, lamb, goat,beef, cured meat, duck with intense umami sauces, Mexican recipes, Asian traditional cusine
• Desserts: caramelized nuts, cake with nuts, fruit cakes, red velvet cake