33580063
The grapes, after being cut, remain for 12 hours in special cooling chambers. This is followed by bursting, breaking, pre-fermentative cryo-extraction of the staphyloma mass (10 hours at 8-10°C) and static descaling of the must. The next stage is the inoculation of the clarified must for the start of total alcoholic fermentation. Fermentation took place at 14-17°C and lasted 18-20 days.
| Country Of Origin | Cyprus |
| Important Notice | While every care has been taken to ensure product information is correct, food products are constantly reformulated, so ingredients, nutritional content and allergens may change. You should always read the product label before consuming or using it and do not rely solely on the information provided on the website. Although product information is regularly updated, foodhaus cannot be held responsible for any incorrect information |
| ABV | 12,50% |
| Aroma | Intense, characteristic aromas of the variety apple, peach and citrus fruits. |
| Food pairing | It is combined mainly with salads, fish and vegetables, white meats |
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