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
1.9 g/l residual sugar
5.5 g/l acidity
Vinification
The grapes are cold soaked in order to maximize the extraction of aroma precursors into the must. Following racking, the must is inoculated with selected yeasts. After the end of the fermentation, the wine matures for a period of 4-5 months on fine lees, thus gaining more volume and complexity.