Vinified using the ancient method (méthode ancestrale), this lively, naturally sparkling rosé ferments the Begleri variety with indigenous yeasts, trapping natural, unfiltered bubbles directly in the bottle. On the nose, this minimal-intervention process brings out a bouquet of canned peach, daffodils and chestnut honey. Five months of ageing on the fine lees adds a subtle, yoghurty texture that balances perfectly with the high acidity resulting in a wonderfully crisp and refreshing finish.
MADE BY:
Iliana Karimali
COMES FROM:
Kampa Xylosirtis & Proespera, Ikaria
GRAPES ARE:
Begleri
GROWN ON:
Sandy loam soils on granite substrates
MADE HOW:
Ancestral method / spontaneous fermentation completed in the bottle, ageing on the lees for 5 months
