Assyrtiko – White Koundoura
Brilliant white-yellow color with soft golden highlights.
Aromas of white-fleshed fruit, subtle mineral notes with a botanical character.
Exuberant in the mouth with accentuated acidity.
Manual harvest in mid-August. Alcoholic fermentation with selected yeast strains at a controlled temperature in stainless tanks.
Maturation for two months on the fine lees with periodic stirring.
It accompanies vegetables, lightly cooked fish, light summer cuisine, but it can also be drunk on its own as an aperitif.