Origin of grapes: Over 100 years old vines from five of the most distinguished villages: Pyrgos, Megalochori, Exo Gonia, Akrotiri and Fira.
Vinification: Partial pre-fermentation maceration. Only free run juice is used. 80% ferments in stainless steel tanks and 20% in old barrels, concrete and clay vessels. Ageing on the lees for a minimum of twelve months.
Description: Stone fruits, tea and mineral finish. Creaminess balances bright and taut acidity. High concentration and fine complexity.
Ageing potential: minimum 8-10 years
Best served: Decant before serving at 10-120C. Pairs ideally with wild caught fish, oysters and chicken or turkey cooked with aromatic herbs.
Alcohol (%by vol) 14,3%
Residual sugars (g/l) 1,2
Total titrable acidity(g/ltartaricacid)6.75