Description
Applying the traditional method of Champagne, this marriage between the lovely and
elegant white Assyrtiko and the extraordinary structured xinomavro wine remained on
its lees for at least 48 months acquiring highly complex and a unique character that can
be envied by several champagnes worldwide.
Attractive white gold, with persistent bubbles. White blossom and yeast zooming like
bees in a field of flowers, lemon curd and fine pastry meander shamelessly to the nose.
Expect big flavours, a mix of fresh mint, anise taste, yellow apple and perfectly balanced
acidity-bitters that playfully stay in the mouth for a very long time.
Varieties: Assyrtiko (70%) Xinomavro ungrafted (30%)
Vinification: Grapes in different grades of ripeness pressed in basket press. Assyrtiko:
wild fermented in barriques of 225 – 2000 liter. XM: temp controlled fermentation from
16 – 22 degr C. Very low sulphur, no chemical additives. 2 nd fermentation in bottle. Sur
latte for 48-90 months. Released 6 months after degorgement.
Tasting note: Rich yeasty nose, aromas of citrus, peanut, pear and abricot, delicate
taste of citrus, and butter, creamy mousse with everlasting tiny bubbles in perfect
contrast with refreshing acidity. Balanced. Considerable length. Cold climate type of
wine.
Alcohol: 11.8%
PH: 3.09
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