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. Exotic aromas, refreshing acidity, balanced and elegant, can be enjoyed with salads, seafood and vegetarian dishes or on its own as an aperitif.
Batonnage in stainless steel tanks for 3-5 months
The Droumo vineyard in Amyndeon
30 years ago, one of the oldest vineyards of Sauvignon Blanc in Greece was planted on the site of Droumo, 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 10°C 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 character of the wine.