Vineyard and Winemaking
Chardonnay vines are planted on plots of schist soil, which endow the grapes with freshness and an elegant character. Today, 0.8 hectares of Chardonnay are organically cultivated, focusing on yields as low as 6 tons/ha. The grapes are hand-picked and strictly selected on the vine before they are taken to the winery, where a second selection takes place. The grapes are only slightly pressed and left for a short period of skin contact at a temperature of 10-12 oC before fermentation takes place. After 4 months of gentle lees stirring, the result is a refreshing wine with a smooth mouthful.
The wine has a bright yellow color with green hues. The nose is dominated by ripe, citrus and tropical fruit aromas combined with vegetal notes and a hint of minerality. On the palate, the juicy fruit flavors are balanced by a refreshing acidity and a buttery mouthful. The finish is long and fruity.
This is a food-friendly wine that can be paired with a wide range of delicacies of the Mediterranean cuisine, from vegetarian dishes like stuffed vegetables or egg plants in red sauce to roasted chicken or grilled fish, but it can also be an excellent aperitif. It is served at a temperature of 9-10 οC and is best to be enjoyed fresh, although it can be kept for 1-2 more years.