Botanic Sparkling
Characteristics:
Category
Variety
Region of Origin
Alcohol
Temperature
More information:
Vinification & Maturation
Manual harvest of the Savatiano variety in the beginning of August gives grape-juice rich in acidity and a low pH. Grapes are pressed and then undergo static settling at 10°C for 36 hours. For the base wine, only the the free run must is used, representing just 30% of the grapes. Alcoholic fermentation occurs with selected yeast strains at 17°C. After clarification, a second fermentation takes place in the bottle following the traditional sparkling wine production method (méthode traditionnelle). Once the second alcoholic fermentation is completed, the wine matures in the bottle for 24 months. After the two-year maturation, the bottles are placed upside down on wooden stands for the riddling process. This is followed by disgorging (zero dosage), corking, and the addition of the protective wire. Finally, the capsule and label are applied.
Aging potential (after disgorging): 3-4 years.
Organoleptic Characteristics
Moderate golden color with fine, persistent bubbles. Gentle aromas of pine and mastic, vibrant acidity, full body, herbal flavors complemented by yeasty aromas, and a long-lasting aftertaste.
It pairs well with salads, seafood appetizers and traditional Greek dishes.
