Description
Grape: Blend of Yiannoudin, Vamvakada, Mavro
Region: Pelendri, Kato Milos
Altitude: 1,000 – 1,200m
Soil: Sandy, igneous
Method: VSP, ungrafted, handpicked grapes
Winemaking:
Method: 12 days skin contact, yeast selection, fermentation in sealed oak barrels, regular punch downs
Maturation: 12 Months, French & American οak
Production: Only 600 bottle !
Pairing: Red meat, game, stews