Winemaking
Cold extraction in the press was done for 5 hours and then the pre-ferment was kept separately. The alcoholic fermentation lasted for 14 days at a constant temperature of 16-17C with very intense secondary aromas of fermentation. At the end of the fermentation, a coarse de-mudging was done, leaving only the fine lees with which battonage was done for several days until we got the volume we wanted. The final blend does not go through a barrel at all and is bottled after very mild filtration.
Characteristics
Bright and clear white-yellow color. It is pleasantly aromatic mainly with notes of white-fleshed fruits such as pear, melon and grapefruit. Full, very soft and velvety body, rich, well balanced. Its characteristic is the long-lasting buttery aftertaste combined with the characteristic aroma of Vidianos.
Harmony of Flavors
Village salad with barley dumplings and capers, stuffed spaghetti, grilled sardines with tomato and herbs, vinegared octopus, large grilled fish, lamb antikristo, Sfakian pie.
Serving temperature: 12-14°C
