Composition: 100% Promara
Vineyard altitude: 700-900m
Climate: Warm temperatures allow fruit expression in the lower altitudes. At 900m, cool breezes allow for an acidic backbone to be formed.
Harvest: Late August – September
Grafting: Ungrafted vines – no phylloxera
Soil type: Sandy / loam
Trellis system: VSP and goblet
Vineyard area: Paphos and Pitsilia
Organic farming: Partial
Vinification method: Hand picked grapes are subjected to four days of skin contact then fermented at a controlled, low, temperature with selected yeasts. Six months aging on the lees follows before bottling.
Aromas: White flower bouquet and hints of pear and melon. A well balanced and full bodied wine.
Pairs with: Green salads, fish, poultry, white pasta and light cheese.
Serving temp: 10-12C
Aging potential: 1-3 years
Production volume: 1200 Bottles
Farming Practices: Sustainable, Certified Organic