| VARIETAL COMPOSITION |
|
Savatiano 60%, Malagousia 40% |
| PGI ATTICA, VOL |
|
13% |
| REGION |
|
Vineyards of Spata and Pikermi. |
| VINIFICATION |
|
Pre-fermentation maceration (cold soak) in controlled environment, alcoholic fermentation at low temperatures. |
| FLAVOUR PROFILE |
|
Eye: Golden yellow colour with green highlights. |
| |
|
Nose: Aromas of white fleshed fruit (pear, peach) and herbs reminiscent of fern and green pepper. |
| |
|
Mouth: Rich, unctuous taste, intensely refreshing due to its gentle acidity which is enhanced by delicate fresh fruit aromas on the finish. |
| SERVING |
|
Temperature of 8-maximum 12 °C, in medium-sized glass. |
| AGING IN THE CELLAR |
|
Best savoured fresh |
| FOOD PAIRINGS |
|
An excellent match for risotto and pasta with seafood or accompanied by asparagus or bell peppers, red-mullet with rosemary, white meat such as chicken curry, lemon and verbena rabbit, rich salads, white full fat cheese and fresh green salads with fruit. |
