Vineyard .... “Sambas”, at an altitude of 240meters
Soil....Sand-clay
Hectare Production.....70 hectoliters per hectare
Vinification..... Starting with a pre-fermentation cold maceration process at 7 centigrade Celsius, the alcoholic fermentation that follows is done at 12-14 centigrade Celsius. A regular stirring of the lees is done (batonnage), a process that lasts 2 months.
Wine Tasting..... Color is a combination of silver and lemon tones. A very appealing and attractive aroma which reminds apricot, orange blossoms honey, bee wax and traditional Greek “yarma” yellow peach. Rich and fulfilling in the mouth, food calling, good grip. Very typical and distinguished personality, charming long-lasting flavors and a preponderant fruity feeling on the forefront. A very nice and pleasant, lingering aftertaste
Matches with.... White meat, poultry, snails yet not cooked the Cretan way, lamb and goat cooked with greens and an egg and lemon sauce, traditional Greek Easter soup (mageiritsa). Fabulous with thin beef carpaccio and Parmesan flakes. Matches very well, too, with rich-oily fish or fish cooked with creamy white sauces. Also, very satisfying with salads with a pronounced taste, eventually a French style offal’s salad
