Ideal with seafood, fish, salads and light dishes of Mediterranean cuisine.
Yellow colour with green tints. It is very expressive, with aromas of citrus and fresh tropical fruits. Medium bodied with a refreshing acidity, it shows complexity and a long persistent finish.
Vinification takes place separately for each variety. After careful sorting of the grapes both in the vineyard and at the winery, they are subjected to light pressing to obtain only the first juice. The lees are then removed and inoculation with a different strain of saccharomyces for each variety takes place. The temperature of fermentation ranges from 13º C - 16º C, and it is completed after approximately 25 days.
Anavyssos: mild winter with little rainfall, very hot, dry summer. Mamousia: cold winter with heavy rainfall, hot dry summer.
|Varieties||Roditis, Savvatiano, Sauvignon Blanc|
|Region||Anavissos, Attica and Mamoussia Attica|
|Vintage||Savatiano & Sauvignon Blanc: First days of September, Roditis: First days of October|