From a 18-year-old linear vineyard in Plateau of Karystos, South Evia, yielding 700kg / acre. Limestone soil, 100m above sea level. Cold-soaked at 8-10°C for 12 hours and fermented under controlled temperatures for 2o days. The salty aura of South Evian Gulf creates an ideal terroir for this grape. Harvested by hand.
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