Description
A wine produced from Xynisteri and Shiraz grapes. A fresh sparkling wine with high acidities and a bready/yeasty character. Traditional champagne method lees ageing/autolysis 24 months bottled under controlled atmosphere.
DETAILS
Alcohol 11%
pH 3.11 – 3.2
Total acidity 7 g/L of Tartaric acid
Residual Sugar 4 g/L
Volatile acidity 0.10 – 0.15
Closure: Diam Cork 5
Pressure in bottle: 5.5 bar
Brut
VINEYARDS
The Xynisteri grapes are been collected very early on 9.2 Baume level.
Whole bunch pressed applied to the grapes. A rapid juice extraction is
very important for the color and acid quality.
Tasting notes: A high acidic sparkling wine with 4g/L of sugar which can
be classified as brut. A wine that must be consumed as well-chilled
from 4-6 degrees Celsius. The yeast autolysis for 24 months brings this
extra biscuity, bready and yeasty note to the already fresh and high
acidic wine. The small touch of the international Shiraz variety makes a
nice salmon-pink color.
Best works as a welcome drink or it can be paired with a high acidic
food.
The vineyard’s age is 50+ years old.
Limited Edition/Single Vineyard
