GRAPE VARIETY: ASSYRTIKO
Pale yellow color, fresh citrus, floral aromas and Cretan herbs like thyme and oregano. Fresh with high, crispy acidity. Remaining for three months in lees provides more depth and complexity to the texture, leading to a long finish with some notes of minerality
FOOD PAIRING: White cheese, green vegetables, seafood, poultry, risotto and pasta with light sauces.