06548
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The grapes come from a 1.4-hectare vineyard situated at 700 metres above sea level, planted on sandy limestone soils with a high chalk content and farmed according to gentle, low-intervention practices. Fermentation is carried out exclusively with indigenous yeasts in 600-litre barrels, with minimal sulphur additions and no oenological additives. The wine then undergoes a second fermentation in bottle and spends 24 months ageing on its lees. The result is a sparkling wine of remarkable precision, defined by an exceptionally fine and persistent mousse, pronounced chalky minerality, delicate white flowers and vibrant citrus notes. It is a compelling expression of Assyrtiko's potential in the cool-climate conditions of Amyndeo, where the variety gains both tension and finesse. Crafted with gastronomy firmly in mind, this is a sparkling wine designed for the dining table rather than the aperitif hour—following the philosophy of many of the world's greatest traditional-method sparkling wines.
The grapes are sourced from a 1.4-hectare vineyard situated at 700 metres above sea level, planted on sandy limestone soils with a high chalk content and farmed using gentle, low-intervention practices. Fermentation is carried out exclusively with indigenous yeasts in 600-litre barrels, with minimal sulphur additions and no oenological additives. The wine then undergoes a second fermentation in bottle, followed by 24 months of ageing on its lees. The result is a sparkling wine of exceptional precision, displaying an extraordinarily fine and persistent mousse, distinctive chalky minerality, and elegant aromas of white flowers and citrus. It is a remarkable expression of Assyrtiko's potential in the cool-climate vineyards of Amyndeo, where the variety achieves both tension and finesse. More importantly, it is a sparkling wine conceived for the table rather than the aperitif, following the philosophy of many of the world's greatest traditional-method sparkling wines.
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