Origin: The Palpo vineyard in Amyndeon.
Vinification: Pre-fermentation cold soak. After settling, the must is inoculated with selected yeasts for the onset of fermentation, which is carried out in new 228-lt oak barrels. After the end of the fermentation, the wine remains in the barrels to mature for 8 months with frequent batonnage.
Tasting notes: Complex citrus and white flower aromas complemented by oaky notes reminiscent of brioche, toasted bread and vanilla, while the rich aromatic character and the well-structured body make up a powerful wine with a serious aging potential.
Food Pairing: Perfect match for seashells, lobster, charcoal-grilled fatty fish, chicken in rich white sauces, spaghetti carbonara and smoked cheeses.
Ageing: 3-5 years.