‘Wild’ fermentation creates an aromatic complexity that combines the aromas of white peach and citron which are followed by a slightly acidic yet full flavor and after- taste of jasmine.
Citrus peel, crushed herbs, stone fruit skins, and a touch of sea spray. Assyrtiko’s salty precision, Malagousia’s floral lift, and a whisper of Xinomavro for structure and bite.
