KO
Kristie Or
Local importer / agent, World Wine Synergy
RL
Richard Loo
Managing Director, World Wine Synergy
NZ
Nikos Zacharis (attending)
Export / Sales Manager, Kir Yianni
Alcohol
13.0%
Analytical data
dry
1.2 g/l residual sugar
5.3 g/l acidity
Vinification
After a period of cold soak, which increases the extraction of more intense aromas from the skin of the grapes, the must is clarified through static debourbage, before it is inoculated with selected yeasts demonstrating the aromatic character of the grapes. Batonnage is applied in stainless steel tanks for a period of 8 months, with the aim to add volume and complexity to the wine.