Vinification The vineyard's soil is composed of a mixture of sand and clay. Hand-picked, the grapes undergo a maceration for 10 hours at low temperatures. The fermentation is conducted partly in French oak barrels, partly in stainless steel for 20 days with extended contact with the lees for up to two weeks. The wine is aged in French oak barrels for 4-5 months.
Taste Profile A most unusual complexity of flavours resulting from the interaction of the oak with the varietal character of Moschophilero.
Awards Thessaloniki International Wine Competition 2004: Gold