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 digestiff
Temperature:   12 – 18 °C
Production:   1,600 bottles

Commendations

Thessaloniki WIne & Spirits Competition 2016:   Gold, Best Spirit of the Show