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Grapes are sourced from carefully selected vineyards in the Louros area, in Pyrgos Kallistis, at an altitude ranging from 180 to 220 meters. The must is left in contact with the skins for 12 hours, followed by separation of the must, clarification, and fermentation with selected yeasts at 18°C.
Organoleptic Characteristics:
Yellow color, bordering on gold, with sherry-like aromas of deliberate oxidation on the nose, combined with ripe yellow fruits, dried fruits, Asian spices, tea, and chamomile. The palate has a rare density for a white wine, with high alcohol balanced by the high acidity and the intense minerality provided by the Assyrtiko of Santorini. It ages for 24 months in old barrels.
Pairings:
Pairs well with seafood in creamy sauces, game, white meats, and aged cheeses (such as aged parmesan). Serve at 12-14°C.
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