It was born from the fine Viognier variety of the privately owned vineyard, which was planted on the Estate in 1993 with the cooperation of the Agricultural Department of the University of Athens.
After pre-fermentative cryo-extraction and fermentation in French oak barrels, the wine is aged for a few months together with its lees, thus acquiring a rich taste.
Its color is intense golden yellow and it presents a rich varietal character with aromas of apricot, peach and notes of tobacco in the long aftertaste.
Amenable to aging and served chilled at 10–12 °C.
Oily fish, prawns in white sauce, asparagus, special flavors (lobster, crab), Asian cuisine.
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