Περισσότερες πληροφορίες:
Οινοποίηση & Ωρίμανση
Early, manual harvest of the Savatiano variety. Grape pressing and alcoholic fermentation of the base wine without the addition of sulphites, using indigenous yeasts in 300-litre oak barrels. Subsequently, a portion of the berries, carefully hand-selected and frozen, is added, thereby enhancing the wine’s flavour and aromatic profile. The berries remain in contact with the fermenting must for 30 days.
A second fermentation in the bottle follows, using the traditional method (méthode traditionnelle) for sparkling wine production. After the completion of the second alcoholic fermentation, the wine matures in the bottles for 24 months. At the end of the two-year maturation, the bottles are placed upside down on wooden riddling racks for the riddling process. This is followed by disgorgement (zero dosage), corking, and the application of the protecting wire cage.
Οργανοληπτικά χαρακτηριστικά
Orange colour, persistent with concentrated bubbles. On the nose, dried fruits dominate, such as prunes and apricots, earthy aromas, honeycomb, and honey. Balanced acidity and full body that continues the aromatic profile. Medium to long aftertaste.
It can accompany particularly challenging dishes where many wines cannot pair, such as stews, legumes, oven-baked stuffed tomatoes, boiled meats, and soups. It can also be paired with cheeses with distinct flavour tones, such as blue cheeses. In international cuisine, it pairs excellently with sushi but also with sweet-spicy options, while the sparkling sensation makes it particularly pleasant and ideal for by-the-glass serving.