All Vintages

Winemaker's Note

2016 harvest provides a balanced wine from high quality Gewurztraminer and Chardonnay. Intense aromas of rose petals, peach, apricot and lychee, are overlaid with notes of vanilla and tobacco from chardonnay’s 8 months maturation in oak, balance with the crunchy acidity in a great combination of these varieties.


Chardonnay 60%, Gewurztraminer 40%




2-4 years


50% of the Chardonnay age for 8 months in new French oak barriques.


Selected blocks of the Samaropetra, Palpo and Droumo vineyards.

Food Pairing

Grilled fish, sea food, green salads, grilled vegetables, pasta in white sauce, sea food pasta, grilled chicken, green curry chicken, braised pork in white sauce.

Analytical Data

Alcohol:  13.1 % abv
pH:  n/a
Titratable acidity:  4.9 g/lit
Volatile acidity:  0.34 g/l
Residual sugar:  1.8 g/l
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to low vineyard yields (up to 7000kg/ha for the Chardonnay and 6000kg/ha for the Gewürztraminer) and slow ripening that results in a rare aromatic intensity especially for white grape varieties. Thanks to the four surrounding lakes that act as a buffer zone, the vines experience more temperate weather conditions than expected in this continental climate.

Both the Chardonnay and the Gewürztraminer are cold soaked in order to maximize the extraction of aroma precursors into the must. 50% of the Chardonnay ferments in 225-liter, new French oak barriques, where it will stay for another 8 months for maturation. During all this time, the wine is stirred on its lees, gaining volume, complexity and an oily texture. The rest of the wine ferments in stainless steel tanks and is stirred on fine lees for months until the final blending. Part of the Chardonnay undergoes malolactic fermentation in the barrel, which gives the wine a softer acidity, and a buttery, nutty character.