All Vintages

Winemaker's Note




Selected contracted vineyards in Northwestern Greece

Food Pairing

A simple and easy-to-drink you can serve it cool as an aperitif or match to pasta, vegetarian dishes and barbeque delights.

Analytical Data

Alcohol:  n/a
Residual sugar:  n/a
Titratable acidity:  5.8 g/L
pH:  3.47

Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the first months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller body. The winemaker’s main objective is to achieve maximum fruit extraction, while preserving a good level of acidity.