Santorini Natural Ferment
Dry White Wine
Protected Designation of Origin Santorini
Vineyard: Old vines more than 50 years old mainly from the area of Megalochori.
Wine making: Fermentation in stainless steel tanks under comtrolled temperature. Use of wild yeast in order to express the varietal characteristics. Lonf fermentation for 2 months and maturation with total lees for 6-8 months.
Tasting notes: Aromas of stone fruits and yeast accompany the typical saltiness and minerality of Assyrtiko. Full body, creamy textured with high acidity and long aftertaste.
Food pairings: Seafood, big fatty fish and white meat with creamy sauces
Ageing potential: 6+ years
Production: 4.000 bottles