KYDONITSA

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

Yellow-green color, unique aromas of tropical fruits, bergamot, apple geranium and quince, distinctive of the rare indigenous variety. Full body, freshness, pleasant acidity, magnificent long finish.

Phyllo pie with greens, fresh fish, white meat dishes with lemon and herbs.

Served especially chilled at 46.40 – 50 degrees F / 8-10 °C. Cellaring: 3-4 years.