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Vineyards: Pyrgos and Emporios, organically cultivated.
Vinification: The destemmed grapes were cryoextracted for 12 hours. Fermentation with native yeasts at 17-18°C lasting 45 days.
Maturation: With the noble lees for 6 months in stainless steel tanks.
Bottling: Unfiltered.
Organoleptic characteristics : Medium yellow-green color. Aromas of fresh citrus, notes of honeysuckle,
small white flowers and chamomile. Delicate aroma of mastic. Elegant and discreet sensation on the palate, Long, mineral aftertaste with long-lasting acidity and salinity sensation.
Serving suggestion: Shellfish, seafood pasta, fish, oily fish (e.g. tuna, salmon) and fatty cheeses.
Recommended serving temperature at 12-14°C.
It can be aged for more than 5 years.