The three dimensions of the Kydonitsa variety. Vineyard, Vinification and Time.
- 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.
