Over-matured grapes from selected vineyards of the island at an altitude of 100 to 300 meters.
After crushing, skin contact for 12 hours. Must extraction in the traditional way in a hand press (strofilia). Clarification and fermentation with indigenous yeasts at 18˚C.
Final fermentation and maturation of the wine in oak barrels of different capacity and aged for at least 12 months.
Yellow golden colour. Aromas of ripe stone fruits, oriental spices and minerality. Great structure with an excellent balance of acidity and tannins.
Long aftertaste.
Served at 12-14 ˚C, with mature full fat cheese, shellfish dishes, white as well as red meats,
