Assyrtiko (70%) Xinomavro ungrafted (30%)
Grapes in different grades of ripeness pressed in basket press. Assyrtiko: wild fermented in barriques of 225 – 2000 liter. XM: temp controlled fermentation from 16 - 22 degr C. Very low sulphur, no chemical additives. 2 nd fermentation in bottle. Sur latte for 48-90 months. Released 6 months after degorgement.
Rich yeasty nose, aromas of citrus, peanut, pear and abricot, delicate taste of citrus, and butter, creamy mousse with everlasting tiny bubbles in perfect contrast with refreshing acidity. Balanced. Considerable length. Cold climate type of wine.