Characteristics

Bright salmon colour with subtle pink hues. Aromas of pink grapefruit in the foreground highlight the presence of Moschofilero, while Assyrtiko and Syrah contribute with notes of peach and blueberry. Complex and exuberant in the mouth, with excellent structure, vibrancy and an expressive aftertaste.

Vinification process

The harvest date for Assyrtiko and Syrah is determined very carefully in order to achieve the optimum maturation of the two varieties, which are then co-vinified after a short contact with the grape skins at 7-8°C, with fermentation carried out at 17-18°C. Moschofilero follows, with 12-14 hours of cold maceration at 9-11°C and gentle pressure in a pneumatic press, while the alcoholic fermentation takes place slowly at 15-16°C. At the end of vinification, the three varieties are blended and matured on their fine lees for a period of 8-10 weeks.

Varieties

Moschofilero 60%, Assyrtiko 20%, Syrah 20%.

Region/Vineyards

Moschofilero: Zevgolatio & Palaiopyrgos within Mantinia Appellation, at 630-710 m altitude.
Assyrtiko & Syrah: Pyrgaki & Grekas of Mountainous Aegialia, at 670-860 m altitude.

Food pairing

While it is an ideal combination with salmon carpaccio, fried mullet or seafood pasta, it can also be enjoyed on its own.

Serving Temperature

Best served at 8-11°C.