A group of varieties handpicked by Yorgos Tsimbidis from old vineyards in the
wider area of Monemvasia.
- White vinification in a stainless-steel tank, fermentation at a controlled temperature of 60.8- 64.4 °F/16-18 ο C and maturation for 5 months on the fine lees with periodic stirring.
- Medium yellow-green color, fine aroma of yellow flowers, citrus fruits, and pear. Rejuvenating mouth-feel of high acidity, with an almost full body and a
pleasant, fruity finish.
- Rich green salads, light soups, white pasta dishes
- Optimal serving temperatures: 46.40 - 50 degrees F/ 8 - 10°C.
Cellaring: 3-4 years.
