Grapes from the vineyards of villages: Pyrgos, Megalochori, Akrotiri and Vourvoulos.Vinification: Direct separation of must from grapes, clarification and fermentation with indigenous yeasts at 18 °C. Stay with the Lees for 40 days. Maturation in stainless steel tanks and bottled with light filtering and sulfating.
2012 Production: 52,000 bottles.
Characteristics: Soft yellow colour with golden shades and delicate aromas of citrus, white flowers and minerality. Full and aromatic on the palate with an intensive mineral character.
Long aftertaste with a certain freshness coming from the crunching acidity of the wine, which is typical of the vineyards of Santorini. This is an amazingly versatile wine, matching seafood, oily fish e.g. salmon and shellfish, yellow cheese, chicken, pork and a variety of dishes, even tomato and asparagus. Served at 12-14˚C.
Potential aging in the bottle for at least 5 years.
