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De-scraping, standing with the sterm and then cold-extracting in a controlled environment. Alcoholic fermentation at graduated temperatures. Then the wine stays on its fine wine lees for two months with periodic stirring.
Bright yellowish color. Nose typical of the variety with citrus, pear, apple and green notes such as pepper and asparagus. Mouth with very good balance and aromatic aftertaste.
Green salads, pasta, seafood, fried or grilled fish as well as poultry cooked in white sauce.
When Ioannis Orfanos violently abandoned the land of Ionia in Minor Asia and finally settled in Patras, trying to redefine roots there, his attention focused on the region of Mintilogli, which he considered appropriate and favorable for cultivation.
So in 1927, impressed by the quality of the territory, he bought this Estate together with a stone farmhouse from the Tripoli’s Bishop Efstathios. He chose the vineyard as a crop, because it brought him closer to his roots, kept his memories alive from the lost ancestral land and soothed his sadness. Thus, planted rod on the rod, the first vineyard cultivated together with the olive trees of the Estate, gave him the satisfaction of living and working with his family.