Selected vines harvested exclusively in the Kannaviou region. Manual harvest during late September until October.
Cold maceration and classic white wine fermentation. Maturation for 3 months on the lees.
Pale lemon with greenish highlights, pleasant and vivid aromas of white flowers, cavafy, pineapple, green apple and peach. On the palate it is rich and fruity with crisp acidity, notes of minerality and a unique finish.
Seafood, white meats, pastas, salads and light cheeses. Asian specialties match well.