Tasting Notes:Citrus, pineapple and honeysuckle on the bouquet, this a muscular Assyrtiko with a bone dry core, covered by citrus and citrus peel flavours and subtle minerality that delivers a full on hit of fruit covered by plenty of crisp acidity. Its ample breadth would partner a wide array of grilled seafood and rich pasta and risotto dishes.
Winemaking: From the Pyrgos and Imerovigli villages. Destemming, skin contact for 6 hours. Gentle pneumatic press. Fermentation temperature at 16-17°C. Conservation in stainless steel tanks. Stabilisation, filtering and bottling.
