Bright white-yellow colour with tints of green-yellow, a strong varietal aroma of flowers and citrus fruit on the nose and palate, with white rose and orange blossom prevailing. A fresh wine, full and balanced, with a long aftertaste
Salads, seafood platters, fish such as baked red mullet, mussel risotto, oven baked lamb in oil and oregano vinaigrette, corned pork meat but also seasonal fresh fruit. Soft cheese with low fat like katiki Domokou. It is a versatile wine that can be paired with many tastes.
Light and easy to drink. It exerts an intense freshness while it is harmoniously balanced in terms of acidity which reminds us of lemon and lime juice. On the finish, it leaves a long and lingering aftertaste which is soft and full of citrus type aromas
When the grapes reach the desired level of maturity, they are hand harvested with a first selection in the vineyard. The grapes come in the winery and are refrigerated at 10oC. A second selection occurs by hand using sorting tables and then the grapes are crushed and inserted into a membrane press. Part of the grapes undergoes cold maceration under inert gas and finally the grapes are pressed with a very subtle pressing program. Free run juice is transferred to stainless steel tanks for the racking off lees under continuous cooling of the juice. Alcoholic fermentation is controlled at 14-18C for sustaining primary and secondary aromas. After alcoholic fermentation, the wine is rake off gross lees into stainless steel tanks where it is continuously stirred with fine lees until bottling
Customers are advised to check product packaging for nutritional information and allergen warnings before consumption, as product information is subject to change after publication. You should always read the product label to ensure you are following the most up-to-date information. This is especially important if you have an allergy or intolerance. Allergen information can be found highlighted in the ingredients list on the back of pack