Organoleptic characteristics: Intense rosé color with salmon highlights. Fruity nose with rich aromatic expression. Particularly balanced mouth, quite full, oily, with an expressive aftertaste.
Taste harmony: Served at 10 -12 °C.
An impeccable accompaniment to the typical summer cuisine of the Greek countryside.
Raw mixed salads, grilled eggplants with feta cheese and olive oil, a multitude of typical Greek summer appetizers, vegetable or poultry tarts with vegetables, the classic briam, oily dishes, etc.
It also combines with pizza and goat cheeses, mainly fresh.