KARYOS GAEA WHITE

Bright, crystalline, with slightly greenish highlights and pale yellow color.
CATEGORY
Varietal Wine
CHARACTERISTICS
Varieties: Sauvignon Blanc 100%
Harvest Dates: : from the 11th to the 20th of August
Alcoholic Fermentation Duration: for 12-15 days
Alcoholic Strength (20Ο C): 12,5-13,0 vol
pH: 3,2-3,4
Total Acidity (gr/lt): 5,2-5,6
Volatile Acidity (gr/lt): 0,10 – 0,12
Free Sulfites (ppm): 20-25
Total Sulfites (ppm): 100-120
Residual Sugar (gr/ltr): 0,9-1,2
WINE MAKING / MATURING
Cold extraction (Plus the grape musts and the berries) for 48h at low temperatures 5-7 ΟC Alcoholic Fermentation in stainless steel tanks for about 12-15 days at controlled temperatures 15-17 ΟC Fermentation with Indigenous Wild Yeasts Stay on fine thin wine lees and continuous batonage for two months after the end of the alcoholic fermentation.
ORGANOLEPTIC CHARACTERISTICS
Intense, rich nose, typical of the variety with aromas of citrus, peach and melon notes at the end. Full in the mouth with excellent balance and finesse. The lively but elegant acidity supports the flavor intensity and contributes to the long-lasting aroma.
BOTTLES
AWARDS
karyos-silver-metal
karyos-bronze-metal
karyos-bronze-metal
gold berliner wine trophy
berliner silver trophy
white grapes