Xinomavro, ungrafted (98%)–Limniona(2%)
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.
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.