Varieties Muscat of Alexandria 100%
Harvest Dates From the 1st to the 10th of August
First Alcoholic Fermentation Duration 10 -12 days
Second Alcoholic Duration Fermentation 6 days
Alcoholic Strength (20ΟC) 12,0-12,5 vol
Total Acidity (gr/ltr.τρ.ο) 5,0-5,4
Volatile Acidity (gr o.o/ltr) 0,06-1,0
Free Sulfites (ppm) 20-25
Total Sulfites (ppm) 60-80
Residual Sugar (gr/ltr) 15
Pressure (bar 20 0C) 3,0
WINE MAKING / MATURING
Produced by the closed tank method (CUVE CLOSE). We carry out the first alcoholic fermentation at low temperatures of 15-17 0C, for about 10-12 days using Indigenous Wild Yeasts. Then we perform the second alcoholic fermentation in a closed tank (after pitching) to obtain the desired pressure and foaming with residual sugar.
Sight: Lemon color with golden highlights.
Taste: Exuberant with natural sweetness..
Smell: Primary grape aromas..
Hearing: Moderate bubble bursts.
Touch: Tickling on the tongue and palate. The result of the above sensual combinations is this specific wine with the characteristic personality.
SERVED AT 10-12 ° C