Vineyards: At Corinthia and Argolida at a 60 m altitude, with sandy soil. 

Vinification: For Chardonnay, skin contact for 6 hours at 14˚C. Alcoholic fermentation at 16˚C. Seventy per cent fermented in stainless steel vats. Thirty per cent fermented in new 225 l French oak barriques, carried out malolactic fermentation and aged sur lie for six months with regular batonnage. For Malagousia, skin contact for 24 hours at 10˚C. Alcoholic fermentation at 16˚C in stainless steel vats and ageing sur lie for 6 months with regular batonnage. The wine matured in bottle for three months. 

Tasting Notes: The colour is yellow with a few greenish hues. The nose opens with aromas of ripe peach, tropical fruit such as pineapple and melon and hints of lemon. Aromas of butter, bread and caramel follow. The mouth is rich and smooth, with flavours similar to those on the nose and balanced by crisp acidity. The finish is long, complex, and with constant evolution. 

Paired with: Seafood, white meat and risotto with vegetables. 

Served at: 8-10°C. 

Aging potential: For the next 3–4 years from the harvest.