Region: Pitsilia & Paphos
Soil: Sandy, volcanic
Method: VSP, ungrafted, cover crops, leaf removal, handpicked grapes
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
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