Varietal Composition: Xinomavro 100%. Region: Amyndeon, North Greece. Vinicification: Destemming, no crushing. Cold soak at 5°C for 12 hours and fermentation at gradually increasing temperatures, offering aromatic complexity to the wine. Post maceration with steering the lies for two months. Tasting Characteristics: Bright rose color, with salmon colour hints. Fruity nose with rich expression. rose petals and strawberries. Well balanced mouth, quite full, fat but balanced, reminding the nose aromas, with long aftertaste. Well paired with local cuisine, roasted red peppers, stuffed tomatoes and peppers. Pasta in light tomato sauces, grilled salmon, crab cakes, spicy gazpacho soups, pizzas as well as with a great variety of Exotic cuisines, Chinese, Thai, Japanese.
