From a 25-year-old vineyard in Koutsi and Ntourmiza, Nemea, yielding 700kg / acre. Red clay soil, rich in minerals with excellent drainage, 850m above sea level. Fermented in stainless steel tanks at 20°C. Total extraction time of 15 days and matured in French barriques for 12 months in the presence of light lees. The wine is then matured in bottle for a further 12 months.
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