Vineyard
Vineyards in the prefecture of Heraklion

Soil
Limestone – Red Mediterranean soils

Vinification
Each variety vinificates separately in concrete tanks

Fermentation temperature
16°C

Alcohol 11.20% vol

Specific Gravity 0.9920 gr/lt

pH 3.47

Total acidity 5.37 gr/lt tartaric acid

Volatile acidity 0.28 gr/lt acetic acid

Residual sugars 2.13 gr/lt

Total SO2 158.4 mgr/lt

• Salads: Fresh green salads
• Cheese: anthotyro, Cretan cream cheese, feta, tyrozouli
• Vegetables: Vegetables in the oven (zucchini,potatoes), risotto
• Pies: Cheese Pie, Chortopita (baked or fried), vegetable or chesse saganaki
• Pasta: spaghetti with basil pesto, pastry with fresh white sauces
• Seafood: Fried squids, Baked octopus with lemon sauce, seafood risotto
• White Meat: Chicken( baked or casserole),Fried rabbit, Pork chop or baked
• Fin Fish: Small fried fishes (anchovy, sardines, smelt)
• Traditional Cretan Recipes: Legumes (beans, chickpeas), Greek Wedding Rice (Gamopilafo)