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Yiannoudin
Viticulture
Region: Pelendri, Kato Milos, Krasochoria
Altitude: 1,200m
Soil: Sandy, volcanic
Method: VSP, ungrafted, cover crops, leaf removal, handpicked grapes
Vinification
Varietal Composition: Yiannoudi
Method: Cold soak, 20 days skin contact, yeast selection, regular punch downs
Ageing: 10 – 12 Months, French & American oak
Production Volume: 1,200 bottles
Serving
Aromas: Forest fruit, nutmeg, black pepper
Profile: Full body, elegant acidity and well-rounded tannins.
Pairing: Mature cheese, duck and game
Temperature: 18 °C
Ageing Potential: 10+ years
Awards
Falstaff: 92/100 Austria
Daniele Cernilli: 94/100 Italy
