And a little technical:
Pre-fermentation cold extraction of grapes in order to obtain the aromatic ingredients found in the skins. This is followed by light pressure of the grape pulp in a pneumatic press and clarification using refrigeration. The must is injected with a selected strain of sugar fungus and alcoholic fermentation takes place at temperatures of 15° – 17° C, in stainless steel tanks. A significant percentage is fermented in 225L barrels of acacia, where it remains in contact with the lees for a few weeks in order to enrich the body and its aromatic composition.
Awards:
DWWA – Decanter World Wine Awards 2017 / Silver Medal
Location:
Privately owned vineyard in Anavyssos, Attica.