The grapes are carefully harvested in the second ten days of September after thorough monitoring of their ripening. They are transported to the winery on the same day in crates. After immediate destemming, the grape pulp is kept in a tank at a low temperature (8°C) for 4 hours. The winemaking process follows all the modern principles of “white” vinification, with an average fermentation temperature of 15°C.
Organoleptic Characteristics:
This rosé wine impresses with its rich aromatic character, dominated by aromas of small red fruits, violet, and hyacinth. It also exudes more “white” aromas of green apple and grapefruit, all dressed in a characteristic ruby color. The wine has a full body, a pleasant aftertaste, and a refreshing flavor.
Pairings:
It pairs ideally with most dishes of Greek cuisine, such as vegetable-based dishes, chicken, and fish with red sauces, but it also complements dishes from various other cuisines. Enjoy it at 12-14°C, especially with steamed dishes.
