Protected Designation of Origin Paros
Monemvassia grapes are destemmed by hand and left to ferment naturally on their skins and remain topped in clay amphorae for 6 months without added sulphur. The wine is bottled unfined and unfiltered.
Intense citrus and white peach aromas with notes of honey, almond and white pepper. Exciting on the palate, vibrant, salty with fresh acidity and long mineral finish. An elegant and well-crafted wine with many layers of textures.
Fish on the grill, traditional fish soup, shellfish, sweet-sour pork with pineapple, sausages with orange.
Best served at 10℃