Rose Xinomavro

Vinification: The crushing of ripe Xinomavros by the pneumatic press and remaining for one hour with the stems from which the resulting juice is sent to slow alcoholic fermentation at low temperatures starting at 14-16°C. The fermentation is completed at 22-24°C keeping all the aromas and the complex flavor structures that will appear in the glass.

Characteristics: Light rose color and aromas of forest fruits. Its taste is full. It is characterized by balanced acidity, complex aromas that develop as the wine is stirred in the glass and a long aftertaste.

Pairs with: It accompanies ideal appetizers such as prosciutto or a variety of cheeses, spaghetti with vegetables, meats with white sauces and traditional salads.

Temperature: 8-10°C.