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It was born from the fine variety Viognier of the privately owned vineyard, which was planted in the Estate in 1993 with the collaboration of the Agricultural Department of the Aristotle University of Thessaloniki. After the pre-fermentation cryoextraction and fermentation in French oak barrels, the wine is aged for a few months along with its lees, thus acquiring a rich taste.
Its color is intense golden yellow and presents a rich varietal character with aromas of apricot, peach and notes of smoke in the long aftertaste. It can be aged and served cool at 10–12 °C.
Tasty combinations: Fish with fatty flesh, shrimp with white sauce, asparagus, special flavors (lobster, crab), Asian cuisine.