Organoleptic Analysis:Brilliant lemon color. Complex nose with aromas of pear, mango and citron. Herbal hints of basil and mint. Full rich, round mouth with intense flavor, balanced acidity with a long persistent finish with fruity notes. Altitude:100 – 150 m. Soil:Clay loam. Yield:8.000 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 for few months with periodical stirring, while a part matures in French oak barrels, enriching in this way the character of Malagouzia.
To Accompany:Fresh fish, white meat, pasta and fruits.
Served:At 8 – 10° C.