To Platanin highlights the Morokanella variety sourced from the Tremithi vineyard at 1050 meters elevation. With 50% of the final blend undergoing ten days of skin contact, the wine matures on the lees for nine months and ages in the bottle for 18 months. (13% abv and 55 mg/lt total SO2) Morokanella shows the highest acidity compared to all white native Cyprus varieties, with pH ranging between 2.95-3.05 and total acidity hovering around seven g/lt in this area. The idea here was to add some tannins on the palate, balancing the fruit's brightness and some extra nuances of stone fruit.
This method introduces tannins to balance the fruit's brightness and adds nuances of stone fruit, resulting in an intriguing wine with peach aromas and a pleasing tannic grip.