Εξέλιξις

Αμπελουργία

Region:   Pelendri, Kato Milos
Altitude:   1,200 – 1,440m
Soil:   Sandy, volcanic, clay
Method:   Goblet, ungrafted, handpicked grapes

Οινοποίηση

Composition:   Promara, Sauvignon Blanc, Chardonnay, Xynisteri
Method:   Cold soak, barrel fermented, yeast selection
Maturation: 6 months, French & American oak
Production:   1,200 bottles

Σερβίρισμα

Aromas: Lime, melon, pineapple, white chocolate
Pairing:   Shellfish, creamy pasta, pork, legumes
Temperature:   8 – 12 °C
Ageing Potential:   3 – 5 years