Oenologist: Leonidas Nassiakos
Grape Variety: Chardonnay 100%
Vineyard: From the slopes of Aigialia mountains
Soil: Clay at an altitude of 900m
Yield: 55 hl/ha
Microclimate: Harsh winters combined with cool summer nights and the breeze of the Corinthian bay allow slow ripening and contribute to the maintenance of the acidity and the characteristic aromas of the variety Chardonnay.
Harvest: 2nd September
Vinification: Grapes are handpicked and transported to the winery using refrigerated transport, they are then chilled overnight at 7-8oC in cold storage, followed by pneumatic press and fermentation in French oak barrels at 18-19oC where the wine is matured on its lees for about 6 months. Production 2017: 10.739 bottles
First produced: 2014
Alcohol: 13.2% vol.
Acidity: 6.0 g/l expressed as tartaric acid
Residual sugar: 2.2 g/l
Tasting notes: Bright yellow colour with aromas reminiscent of peach, pineapple and mango, combined with the vanilla flavour revealed from the barrels. Balanced and full-bodied taste, with a sweet hint and a crispy acidity. Long lasting aftertaste.
Serving suggestions: Accompanies grilled fish, shellfish, pasta and yellow creamy cheese.
Serve at: 10–12oC
Farming Practices: Sustainable