Regional Wine of Macedonia

Varietal composition: 100% Chardonnay

Harvest: Second half of August

Vinification: Classical white wine vinification method, with pre-fermantation cryo-extraction and fermentation of the clear must in controlled temperature at 16-18οC. Long lasting alcoholic fermentation. Young wines, post fermentation, mature in contact with thin lees (méthode bâtonage) for 5 months in new French oak with regular stirring. 

Wine description: Rich, fleshy and buttery Chardonnay. The very pleasant, complex aroma expresses its power from the very beginning. It opens with an exotic fruits palette, followed by honey, chestnut and smoke.

Wine and food pairing: Spaghetti al pesto, risotto with seafood or lobster, fleshy grilled fish, rabbit, and poultry in white sauce, preferably beurre blanc. Excellent pairing with aged Sohos "kaseri" cheese, Greek Gruyere and "metsovone" cheese.

Total production 2008: 3.000 bottles (750 ml)