Xinomavro (90%) – Assyrtiko(10%) – Sparkling white wine– Amyntaio
Vinification: Whole bunches pressed in membrane press. Temperature controlled fermentation at 18 degrees Celsius. Low sulphur use, no chemical additives. Second fermentation in bottle. Sur latte 9-18 months. Released 3 month after degorgement.
The Cuvee Speciale Brut with a complex straw yellow color character from the aromas of yeasts, citrus fruits, stone fruits and strawberries. The wine has a medium body. Its rich creamy foam is persistent, producing fine bubbles from the refreshing acidity of Xinomavro followed by an intense aftertaste. The production of this exceptional wine is limited and numbered.
Balances with fatty dishes, such as cheese pie, kokoretsi, it can accompany everyday Greek cuisine dishes, like chicken and fish.
