Description
A wine produced from Xynisteri grapes. A fresh sparkling wine with high acidities and a bready and 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 2 g/L
Volatile acidity 0.10 – 0.15
Closure: Diam Cork 5
Pressure in bottle: 5.5 bar
Extra 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 2g/L of sugar which is
classified it in the category of extra 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.
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
