Type:Dry White P.G.I. Halkidiki.
Organoleptic Analysis: Brilliant lemon color. Complex nose with aromas of pear, mango and citron. Herbal hints of basil and mint. Full rich, round mouth with intense flavor, balanced acidity with a long persistent finish with fruity notes.
100 - 150 m.Soil:Clay loam.Yield:8.000 kg/ha.
Method of Production:
Skin contact at low temperature. Vinification in stainless steel vats using selected yeasts at temperatures between 16 - 18°C. Aging on its lees for few months with periodical stirring, while a part matures in French oak barrels, enriching in this way the character of Malagouzia.
Fresh fish, white meat, pasta and fruits.
At 8 - 10° C.
SEA BREM FILLET WITH GRASS
For 2 people
600 g. synagrida.
300 g. endive.
4 tomato slices
Three slices of lime
Fillet synagrida, wash with cold water then drain.
Peel the chicory and steam boil for a little.
Sprinkle the vegetables with olive oil and lemon salt and pepper.
Bake the fish on the grill 4 minutes on each side.
The neck Bake the slices and tomatoes for a few minutes.
On a plate alternately place the slices of fish and slices of tomato and lemon slices, pour a small amount of olive oil with rosemary and lemon juice.
The perfect combination is Malagouzia which together with the fish will yield the most from the aromas of the wine.