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Made with the following grapes Malagouzia 60%, Assyrtiko 20% and Chardonnay 20% and grown on a plateau at the top of a mountain in the Peloponnese (800m altitude). Fermentation is carried out in small tanks made of stainless steel at low temperature for 3 months on fine lees for Malagouzia and Assyrtiko. Chardonnay, for its part, is fermented in oak barrels of 300 L for a period of 4 months. After final assembly, the wine remains in a stainless steel tank for 3 weeks before bottling. On the nose the wine has scents of honey-colored flowers such as linden, but also notes of fresh basil and nectarine. With a hint of coconut and orange. On the palate, fresh acidity is followed by fruitness and roundness from the effects of the oak. The texture is ample, with vivacity in harmony with the whole. The finish is greedy, tasty and crisp. Serve with grilled pork with apples and spices. Skewers of tuna and pineapple. Shrimp curry with coconut milk. Blue Marlin and Teriyaki Pineapple Skewers.