The wine has a typical Greek structure and body, combined with an aromatic complexity that is common to a small percentage of Traminer. The flavor is intense and prolonged but very fresh and drinkable, with notes of flowers and tropical fruits.
Grapes: Greek 90% - Traminer 10%
Training system: spurred cordon
Production per hectare: 60 quintals
Harvest period: Traminer late August; Greek early September
Vinification: the grapes are harvested and vinified separately. The wines obtained are then assembled just before bottling.
The grapes are subjected to a cold cryomaceration for 5-6 hours with the aim of extracting the aromatic precursors. Afterwards, the must ferments in steel at a controlled temperature of 13-15 ^ C.