The vineyard where our Sauvignon Blanc grows is located in the PGI wine region of Epanomi, on slightly elevated, sloped hills about 1km from the coastline of the Aegean Sea. It encompasses 1.25ha of plantation located on a southeast facing slope. The peninsula provides excellent conditions for dry, full bodied white wines. The constantly changing temperatures combined with the nearby mountain ranges, generate winds from various directions, as well as favourable temperature fluctuations.
The year 2013 started out very wet and transformed into an intensely hot summer. The grapes were treated with minimum irrigation and harvesting was entirely done by hand. The hot weather determined a very early harvest in the second week of August.
The harvested grapes were processed immediately, and the Sauvignon was destemmed, cooled down and pressed. Fermentation took place at temperatures of 12 – 13°C, resulting in a long, steady and quiet process, producing intense, complex, yet smooth and round aromas. After fermentation the Sauvignon is kept for three months on the fine yeast.
TONGUE, NOSE, EYES
This dry Greek wine has a golden colour with green reflections. Its fresh, fruity palette reminds one of wild gooseberries and kiwi, green and yellow paprika, freshly cut grass and a hint of mineral aroma. It is perfect with all Mediterranean fish.