Malagouzia – White wine – Goumenisa
Vinification: before the start of alcoholic fermentation, there is a short period of contact with the skins for a few hours and then the wine is fermented with native yeasts at a controlled temperature. It will be worked with the lees for about a month.
Medium body, crisp acidity, and a slightly oily texture. Ripe peach, quince, tangerine, citron, grapefruit, and kumquat meet on a floral background.
Curry shrimps, a green salad with roasted peaches & soft cheese,risotto with spinach & feta cheese
