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Sauvignon Blanc
Viticulture
Region: Pelendri, Agros, Krasochoria, Paphos
Altitude: 1,000 – 1,400m
Soil: Sandy, volcanic
Method: Goblet & VSP, ungrafted, handpicked grapes
Vinification
Composition: Sauvignon Blanc
Method: Cold soak, yeast selection
Maturation: 2 months on lees, INOX tanks
Production: 20,000 bottles
Serving
Aromas: Gooseberry, passion fruit, lime, cut grass
Pairing: Green vegetables, seafood, pasta
Temperature: 8 – 10°C
Ageing Potential: 1 – 2 years
