Promara

Viticulture

Region:   Agios Ioannis, Polemi
Altitude: 700 – 900m
Soil: Sandy, loam
Method: Goblet & VSP, ungrafted vines, handpicked grapes

Vinification

Composition:   Promara
Method:   Cold soak, yeast selection
Maturation:   9 month on lees, INOX tanks
Production:   1,100 bottles

Serving

Aromas:   Pear, melon, straw, flint
Pairing:   Creamy pasta, green salads, poultry
Temperature:   8 – 12 °C
Ageing Potential:   2 – 4 years

Commendations

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