Viticulture
Region: Pitsilia & Krasochoria
Altitude:800 – 1,400m
Soil: Sandy, volcanic, Loam calcareous
Farming: Organic & Sustainable
Method: Goblet & VSP, ungrafted, handpicked grapes

Vinification
Method: Cold soak, yeast selection
Maturation: 2 months on lees, INOX tanks (concrete and amphora)
Production: 50,000 bottles

Serving
Aromas: Nectarine, lime, grapefruit, honey
Pairing: Green vegetables, poultry, seafood
Temperature:8 – 10°C
Ageing Potential: 2 – 4 years

Acidity: 73.2 meq/L

Alcohol: 13.27%

Residual Sugars: 2.7 g/L

For more information about the winery, please https://tsiakkaswinery.com/