The wine is a unique blend of Malagouzia, Assyrtiko and Asprouda Serron. The wine has a nose of white flesh fruits like apple and pear, with the discrete toasty aromas of Asprouda that give an interesting aromatic complexity. The mouthfeel is balanced with fresh acidity, minerality, and a long aftertaste. Organic Certified.
Pairs great with fish or oysters, grilled squid, or dishes with white sauce and asparagus.
Blend: 40% Malagouzia, 30% Assyrtiko, 30% Asprouda Serron
This land has been inhabited since 5000 B.C. due to the excellent climatic conditions. The sea breeze coming from Ancient Amfipolis during the day and the cool breeze coming from the mountain Menoikion during the night create a combination of a special microclimate in the region. There are plenty historical references to the famous produce in this region in ancient times.
As one of the few continental-climate, mountainous growing areas of Greece, Macedonia produces notable, high-quality red wines. Xinomavro is its star variety, capable of making a spicy and age-worthy red.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.