The nose is heady but controlled: white peach, honeysuckle, crushed bay leaf, a touch of talc and marigolds. The palate stays taut rather than lush, fresh stone fruit and citrus pith carried by racy acidity into a long, saline finish. A grape that can often run perfumey and two-dimensional, with a little skin-contact, here shows real backbone instead — floral, finessed and oh-so-easy to drink.
MADE BY:
Emmanuel Orfanos
COMES FROM:
Kounina & Aegialia, Achaea, Peloponnese
GRAPES ARE:
Malagouzia
GROWN ON:
Alluvial and sandy soils with some clay and gravel
MADE HOW:
Spontaneous fermentation / skin contact for 10 days / maturing on the lees for 9 months in inox tanks
