Description
Classic white vinification using chilled grapes to extract all the aromas from the initial stage. Fermentation at 16°C for 10 days in separate tanks, followed by 60 days of aging on the fine lees to enrich both body and aroma. The wines are then blended.
Food Pairing: Fish, shrimp, crawfish, as well as white meats and dishes of traditional Cretan cuisine.
Alcohol by Volume (ABV): 13%
