Fully organic vineyards located in Avdira, Xanthi, Thrace, Greece. They are wholly sustainable and produce 400-500 kilos of organic grapes per acre.
Upon harvest, the grapes are placed in a chilled stainless steel tank for 48 hours at a temperature of 10C. Once chilled, spontaneous fermentation takes place with the indigenous yeast in the same stainless steel tanks. When fermentation is complete, the wine is left on the lees for three months, then transferred to 225L oak barrels for six months additional aging. The wine is then bottled unfiltered and left to rest for a period of three additional months before release.
Aromas of citrus, quince and honeycomb with subtle notes of vanilla
Secondary aromas of flowers and yellow fruits
Medium to full bodied with high acidity