All Vintages

Winemaker's Note

Exotic aromas of grapefruit and kiwi, green freshness of cut grass and white flower notes make up the character of a typical cool-climate Sauvignon Blanc, balancing between the old and the new world. Flavors follow the aromas of the nose, while the time that the wine has spent on its lees has endowed it with a long finish leaving a lingering sweet final taste.






2-3 years


Batonnage in stainless steel tank for 3-5 months


Fresh aromas of cut grass and kiwi reminiscent of a new-world style make up a wine with a dynamic yet seductively elegant character. The full-bodied mouthfeel and the buttery texture of the wine are balanced by the pronounced acidity that provides a subtle backbone and a long lasting aftertaste to the wine.

Food Pairing

Exotic aromas, refreshing acidity, balanced and elegant, can be enjoyed with salads, seafood and vegetarian dishes or on its own as an aperitif.

Analytical Data

Alcohol:  13.4 %vol
pH:  3.23
Titratable acidity:  5.7 g/lt
Volatile acidity:  0.46 g/lt
Residual sugar:  1.3 g/lt
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  34/101 mg/lt

30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Ntroumo, in Amyndeon. The area’s climate features cold winters and warm summers, but is moderated by the presence of four lakes, creating ideal conditions for growing white grape varieties. The sandy soil of this vineyard contributes to the production of wines showing finesse and a rich aromatic character. For many years, the fruit produced in Droumo was the core of the very successful Samaropetra blend.

The grapes go through a period of cold soak at 10oC for 12 hours, in order to maximize the extraction of aroma precursors into the must. Fermentation takes place at temperatures ranging from 16 to 18°C in stainless steel tanks. After fermentation, 3-5 months of enzyme-aided batonnage on the lees shape the final fatty character of the wine.