ASSYRTIKO

White vinification in a stainless-steel tank, fermentation at a controlled temperature of 60.8- 64.4 °F / 16-18°C and maturation for six months on the fine lees with periodic stirring.

Medium yellow color with greenish tones, aromas from yellow-fleshed peaches and citrus fruits, and especially, lemon and grapefruit. High acidity, distinctive minerality and an almost full body with a long finish.

Fried fish, spaghetti carbonara, grilled vegetables with citrus sauce.

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