Vinification: For Chardonnay pre-enzymatic cold extraction, controlled alcoholic fermentation. Rehydration and short stay (3 months), for maturation, in 225 liters of French and American oak barrels with agitation of batonage. For Asirtiko and Malagouzia, pre-cryo-extraction, low pressure, severe de-slag, low temperature fermentation. Maturation, on their fine lees, (sur lies method).
Features: Shiny greenish-yellow color with golden shades. Impressive and complex fragrance of flowers and fruits, with distinctive aging aromas. The careful selection of grapes, the varied composition and the passage from oak barrels give a rich flavor, with a long, aromatic, distinct aftertaste.
Serving recommendations: Serving temperature 10o-12o C in a tulip-shaped glass for white food.
Aging recommendations: Enjoy fresh in the early years of life with aging for 3 to 5 years. It is recommended that the bottles be stored in a shady place, in a side position and at a temperature of 14o – 16oC.
|Producer||Claudia Papayianni Estate|
|Grape/Blend||Chardonnay, Malagouzia, Asirtiko|
|Aging Potential||Drink it now|
|Food Suggestion||Fresh seafood, smoked salmon, grilled fish, white meats (poultry or pork) with white scented sauces, grilled vegetables, yellow cheeses and cold meats.|