Alcoholic strength: 13.5% vol.
Vinification: Destemming, static desalination with cooling for white varieties and short pre-fermentation extraction for reds, spontaneous initiation of alcoholic fermentation from native yeasts, mixing and slow fermentation in stainless tank under controlled temperature from 18 to 20 °C, light sulphurization, six months residence with lees, naturally stabilized, bottling by gravity, no filter.
Ideal on its own as an aperitif, it also pairs deliciously with red and white-fleshed fruits, cool salads, low-fat white or yellow cheeses, white meats, summer or Cycladic dishes with light red sauces and pasta.
Recommended serving temperature: 8-12 °C
There are no reviews yet.