Area Of Production: Surrounding area of the winery, characterised by medium-mixture soils consisting of Miocene clay-rich limestone in medium-height hilly sites and dry climate.
Production Technology: After an accurate selection, grapes undergo de-stemming followed by soft pressing. The must obtained is clarified through cold static decanting and the clarified part is inoculated with selected yeasts. Fermentation is conducted at a temperature of 14-16°C for around 14 days. On completion of fermentation the wine is left in contact with its own fine lees, which are stirred and put back into suspension for around a month, before being bottled quickly to maintain the characteristics of freshness.
Storage: In cool, dry places not exposed to sunlight.
Serving Temperature: 10-12°C.
Serve with: Seafood starters, shellfish, grilled and stewed fish dishes.