MONEMVASΙΑ-ΜΑLVASIA

Its production begins with the sun drying of overripe grapes for almost twelve days, followed by the collection of the concentrated grape must and its fermentation in stainless-steel tanks. The maturation is done in oak barrels and lasts two years.

Amber-colored with golden shades, intense aromas and complexity with elements of dry fruit, caramel, nuts, and coconut. The concentrated sweetness of its flavor and the subtle tannins and distinctive high acidity are in perfect balance on the palate. Its aftertaste is delicious and lasting, as is its fascinating story.

Desserts with good acidity, elements of nuts, caramel or honey.

Optimal serving temperatures 44.6- 48.2 degrees F / 7- 9°C. Infinite cellaring potential.