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
12.0%
Analytical data
18.7 g/l residual sugar
Vinification
Rigorous grape selection on conveyor belt. First fermentation in stainless steel tanks at low temperatures in contact with fine lees and mild, periodical stirring (batonnage) for a few months. The wine is transferred to closed tanks for second fermentation, then CO2 is released and ABV reaches the level of 12%. Bottling follows.