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Promara
Viticulture
Region: Agios Ioannis, Polemi
Altitude: 700 – 1,200m
Soil: Sandy, loam
Method: Goblet & VSP, ungrafted vines, handpicked grapes
Vinification
Composition: Promara
Method: 4 Days cold soak, yeast selection
Maturation: 6 months on lees, oak ageing 25%, INOX tanks ageing 70%, amphora ageing 5%
Production: 3,500 bottles
Serving
Aromas: Pear, melon, straw, flint, green apple
Pairing: Creamy pasta, green salads, poultry
Temperature: 10 – 12 °C
Ageing Potential: 5 – 7 years
