Vineyard: The vineyard is located at Argolida at a 300 m altitude with sandy soil.

Vinification: Skin contact for 6 hours at 14˚C. Alcoholic fermentation at 17˚C. Fermented in new and used 100% French oak barriques, carried out malolactic fermentation and matured for 12 months sur lie, with regular batonnage. The final blend was bottled under a screw cap and matured in bottle for a further 3 months in our cellar.

Tasting Notes: Of gold straw color with brilliant highlights. On the nose it is really complex and elegant, expressing the Viognier character beautifully. It reveals aromas of ripe peach, orange blossom, citrus rinds as well as tropical fruit. The oak’s characteristics –sweet vanilla and hazelnut– are superbly incorporated into the wine and compose a rich bouquet, while the smell of bread crust indicates the contact with the wine lees. On the mouth it is full-bodied with great texture and crisp acidity. Flavours are consistent with the aromas and the aftertaste is powerful and of such great complexity, it feels as though it will last forever.

Paired with: Seafood, fishes and white meat.

Serverd at: 10-12°C.

Aging potential: For 3-4 years.