KYDONITSA MATURE

Skin contact pre-fermentation in a stainless-steel tank for 10 hours, fermentation at a controlled temperature of up to 60.8-64.4 °F / 16-18 ο C, aging for nine months on the fine lees with stirring and in the bootle for three.

Deep yellow color, aromas of quince, citrus peels, dried herbs, notes of sourdough. Intense flavor, acidity and a subbtle tannic backround. Tongue tingling quince, apricot and phenolic smokiness all parts of the rich texture of a wine that explodes in the palate and leaves a wonderfully long aftertaste.

Served especially chilled at 46.40 – 50 degrees F / 8-10 °C. Aging potential of 3-4 years.