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VITICULTURE
Region: Polemi, Pafos, Cyprus
Altitude: 400 - 600m
Soil: Loam calcareous, clay, sandy
Farming: Conventional Method: Ungrafted, handpicked grapes
VINIFICATION
Composition: Promara 100%
Method: Cold soak, yeast selection
Maturation: 3 months or less
Production: 5000 bottles
SERVING
Aromas: Lime, pear, green apple
Pairing: Vegetables, seafood, pasta with light sauces
Temperature: 8 - 10 °C
Ageing Potential: 2 - 5 years
