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Xynisteri
Viticulture
Region: Pelendri, Kato Milos, Krasochoria
Altitude: 800 – 1,400m
Soil: Sandy, volcanic, Loam calcareous
Method: Goblet & VSP, ungrafted, handpicked grapes
Vinification
Composition: Xynisteri 99%, Malaga 1%
Method: Cold soak, yeast selection
Maturation: 3 months on lees, INOX tanks
Production: 60,000 bottles
Serving
Aromas: Nectarine, lime, grapefruit, honey
Pairing: Green vegetables, poultry, seafood
Temperature: 8 – 10°C
Ageing Potential: 3 – 5 years
