Avros
Characteristics:
Category
Variety
Region of Origin
Alcohol
Temperature
More information:
Vinification & Maturation
Manual harvest in early September. The grapes are transported from Lemnos island to the winery in a refrigerated container. Whole grape pressing and static settling at 10°C for 36 hours. Alcoholic fermentation takes place in INOX vats with selected yeast strains that enhance the expression of the terroir. Protein and tartaric stabilization, filtration, and bottling.
Aging potential: 6+ years
Organoleptic Characteristics
Lemon color with yellow-green highlights. The nose is dominated by aromas of rose and Greek-delight, with hints of stone fruits like peach and apricot, as well as citrus blossoms. A dry wine with medium – high acidity. It has a full body that complements the aromatic potential, with a long finish.
Pairs well with green salads, seafood, white meats, and cheeses.
