Variety: 100% Xinomavro
Vintage: 15 – 25 September
Vinification: Produced by the method of ¨blanc de noir¨, that is the acquisition in percentage of hardly 40% of white must of the red grapes with careful crush without effect of pressure, so as to are not contained in this the coloring and fenolic substances of skin. The very slow alcoholic fermentation lasts certain weeks in checked low temperature 15 – 17o C, in order that the produced wine maintains intensely the perfumes of grape and the liveliness of fermentation
Organoleptic characteristics: It has a bright pale yellow colour with suspicion of red sheens – declaration of the vinification’s method – aromas of white flowers and citrus fruits and pleasant, effervescent flavor with senseful but harmoniously balanced acidity.
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It perfectly accompanies: White meats and medium fat fishes