Winemaking
The Assyrtiko was kept for 48 hours in a refrigerator frozen at -1C, while the pressing was done without cryo-extraction so as not to get too many oxidized phenolics. The alcoholic fermentation was relatively slow since it took place at very low temperatures (12-15C) in order to preserve the freshness of Assyrtiko. The batonage was done with the thick wine lees to get a larger volume. Vidiano was harvested with a short-term cold extraction for 5 hours in the press. Alcoholic fermentation lasted 14 days with many stirrings at a constant temperature. Το χαρμάνι δεν πέρασε καθόλου από βαρέλι ενώ εμφιαλώθηκε μετά από ήπιο φιλτράρισμα.
Characteristics
Bright and clear white-yellow color. It is generously aromatic and focuses on a completely floral character of honeysuckle, orange blossom and violet while also displaying fruity notes of melon and white-fleshed peach. It is also characterized by a minerality in the bouquet that gives it extra complexity. Full-bodied, rich, well-balanced with its high acidity and alcohol combining perfectly with the light minerality. It presents a long aftertaste of floral character.
Harmony of Flavors
Aromatic salads, greens and appetizers, such as gialantzi stuffed with zucchini flowers and Chania-style burgers, fish and seafood dishes, such as snails with plugouri, mussel pilaf and white meats with white sauces, such as capriccio. Aromatic cheeses with body such as Metsovo chevre. Ideal also with smoked cheeses.
Serving temperature: 10-12°C
