Vinification: Classical white wine vinification method, with pre-fermentation cryo-extraction and fermentation of the clear must in controlled temperature at 16-18οC. Long lasting alcoholic fermentation in inox tanks, to be followed by 2 -3 months "sur lie" maturation in new French oak with regular stirring.
Wine description: Typical Chardonnay with a fresh character that brings to nose freshly cut citrus fruit. Full bodied wine due to its short encounter with oak, with a balanced acidity. Lingering finish on a backdrop of sweet fruit and honey.
Wine and food pairing: Spaghetti al pesto, risotto with seafood or lobster, fleshy grilled fish, rabbit, and poultry in white sauce, preferably beurre blanc. Excellent pairing with aged Sohos "kaseri" cheese, Greek Gruyere and "metsovone" cheese.