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Oak-Aged Zivania
Viticulture
Region: Pelendri, Kato Milos
Altitude: 800 – 1,300m
Soil: Sandy, volcanic, clay
Method: Goblet & VSP, ungrafted, handpicked grapes
Vinification
Composition: Xynisteri, Vamvakada
Method: Single distillation, village pot still, direct heat, wide-cuts
Maturation: 10 years, 1st-fill Commandaria barrels
Production: 1,600 bottles
Serving
Aromas: Quince, tobacco, bergamot, fig
Pairing: Cured meat, grill, mushrooms, duck or as digestif
Temperature: 12 – 18 °C
Commendations
Thessaloniki Wine & Spirits Competition 2016: Gold, Best Spirit of the Show
