ASSYRTIKO

Type: White, Dry
Varieties: 100% Assyrtiko

Organoleptic Analysis:Bright straw blonde color, delicate citrus aromas, honeyed fruits, roasted nuts and lemon-curd. Typically crisp on the palate with zesty acidity and mineral character. Altitude:200 – 250 m. Soil:Sandy clay. Yield:5.000 kg/ha

Method of Production:Skin contact at low temperature. Vinification in stainless steel vats using selected yeasts at temperatures between 16 – 18°C. Aging on its lees and maturing for six months in French oak barrels with periodical stirring of its lees, a process that improves even more the character of Assyrtiko.To Accompany:Bright straw blonde color, delicate citrus aromas, honeyed fruits, roasted nuts and lemon-curd. Typically crisp on the palate with zesty acidity and mineral character. Served:At 10-12° C.

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