| VARIETAL COMPOSITION |
|
Savatiano 100% |
| PGI ATTICA, VOL |
|
13,0% |
| REGION |
|
Vineyard of Spata, location Voulia, single vineyard. |
| VINIFICATION |
|
The grapes are hand-picked based and placed in small bins. Cooling the grapes at 8°C, destemming and pre-fermentation maceration for 6 hours at 10°C. Static settling and fermentation with the addition of pine resin at controlled temperature (16°C). After fermentation the wine is left on the lees for three months with frequent stir. |
| FLAVOUR PROFILE |
|
Eye: Greenish yellow colour with bright greenish highlights. |
| |
|
Nose: Abundant aromas with refinement that point to lemon blossom, lychee, mango and lime. |
| |
|
Mouth: Refreshing taste with the acidity offering zest and a broadness of taste. On the palate dominate the floral aromas with persistent hints of mint and lime. |
| SERVING |
|
Temperature of 8-10°C, in medium-sized glass. |
| AGING IN THE CELLAR |
|
Best savoured fresh |
| FOOD PAIRINGS |
|
Accompanies fried seafood, crispy shrimps in kataifi crust, marinated fish like tuna, salmon, anchovies, Japanese sashimi, carpaccio, cheese croquettes, stuffed grape leaves dolmas and dishes based on garlic. |
