MONEMVASIA

White vinification in a stainless-steel tank, fermentation at a controlled temperature of up to 64.4 °F / 18°C and maturation for six months on the fine lees with periodic stirring.

Bright yellow color, fruity and floral with sweet aromas of citrus fruits, stone fruits, and wildflowers. Full-bodied with a good balance of acidity, and a long finish.

Grilled fish or mollusks, white gnocchi dishes, aged yellow cheeses.

Optimal serving temperatures: 46.40 – 50 degrees F/ 8-10 °C. Cellaring: 3-4 years.