Promara

Viticulture

Region:   Agios Ioannis, Polemi
Altitude: 700 – 1200m
Soil: Sandy, loam
Method: Goblet & VSP, ungrafted vines, handpicked grapes

Vinification

Composition:   Promara
Method:   4 Days cold soak, yeast selection
Maturation:   6 month 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

Commendations

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