A traditional-method sparkler from cool, limestone-rich Amyndeo; it’s all fine, precise bubbles, lime, wild strawberry, toasted brioche and a lively finish. Xinomavro with a splash of Assyrtiko, farmed biodynamically, is pressed as whole bunches and given a second fermentation in bottle. A year or more on the lees builds the creamy depth, making it a finessed flagship introduction to the estate.
MADE BY:
Laurens Hartman
COMES FROM:
Levea (Asyrtiko) & Agios Panteleimonas (Xinomavro), Amyntaio, Macedonia
GRAPES ARE:
Xinomavro 90% / Assyrtiko 10%
GROWN ON:
Sandy clay
MADE HOW:
Spontaneous fermentation in inox tanks / traditional method / second fermentation in the bottle on the lees for 12-24 months / available on the market 4 weeks after disgorgement
