ASPROUDI

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.