The floral variety of Viognier was initially planted in the estate in 1993 under the supervision of the Aristotle University of Thessaloniki.
The vinification starts with skin contact followed by barrel fermentation in French oak. Finally, the wine matures on its lees to enhance the rich creaminess and mouthfeel. Intense gold in colour, it exhibits a fragrance of peaches, pears, and smoky accents to the finish.
It should drink well young yet last for several more years.
Food pairing: a great choice to serve chilled (10-12 °C) with fresh crab or lobster, salads featuring asparagus and shrimps, Asian cuisine.