Grapes come mostly from the private vineyards Chryssou’s family, at Emporio, Akrotiri, and Pyrgos. The soil is sandy, with high porosity, rich in ash and pumice. The ages of the vines are 50-100 years old and the yield is only 1400 kg/h.
We gather the grapes at mid-August and put them in the cooling chamber. We put the uncrushed grapes in the pneumatic press Winemaking includes alcoholic fermentation in stainless steel tanks at 16-17oC and stay in the lees for 3 months.
Intense and typical characteristics of the variety. Bright, straw blonde, color. Fine aromas of citrus, hints of iodine, and a sense of minerality, which comes up stronger through the years. Robust and well balanced in the mouth, long-lasting fruity aftertaste. It is best served at 8-12oC.
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