Varieties:
Xinomavro, ungrafted (98%)–Limniona(2%)
Vinification:
Whole bunches pressed in membrane press. Temperature controlled fermentation at 18 degrees Celsius. Low sulphur use, no chemical additives. 2 nd fermentation in bottle. Sur latte 9-18 months. Released 3 month after degorgement.
Tasting note
Fruity, mineral and slightly yeasty nose, aromas of strawberry, raspberrie. Everlasting tiny bubbles. The wine’s impressive structure is based on acidity and some tannins finished off with a long citrus aftertaste. Cold climate type of sparkling wine.