Tasting Characteristics
Bright, white-yellow color with gray highlights that testify to its origin. Rich aromas with characters reminiscent of night flower, exotic fruits and citrus fruits while framed by secondary aromas such as honey and thyme. Fine, very well balanced with a medium body, characteristic acidity and long aromatic aftertaste.
Variety Composition
Mavrofilero 100%
Vineyard
At an altitude of 650 meters, we find the local Boutari vineyard, covering an area of 31 hectares. The largest area is covered by the indigenous variety Moschofilero. Other cultivated varieties are Gewurztraminer, Chardonnay and other Greek and international varieties that are under experimentation. The vineyard is 25-30 years old with a dry soil. A large area of the vineyard consists of eastern-facing gravel slopes, which ensures exceptional maturity and premium quality raw materials. The soils are clay and marl, with good drainage. The climate of the region is characterized as continental with cold winters and hot summers.
Vinification – Maturation
Winemaking of the Mavrofilero biotype from a specific vineyard, low yields per stem, cultivated in sloping, stony, medium mechanical soils in the Boutari vineyard in Mantineia. After the manual harvesting, a hand sorting follows in the winery to ensure the excellent hygienic condition of the grapes. Cold pre-fermentation is then applied for 12 hours, a process that aims to transfer the aromatic richness . This is followed by static extraction and inoculation with selected yeast strains. The alcoholic fermentation is carried out at controlled temperatures 12 - 18°C while at the end, the wine passes for a short time from oak barrels with simultaneous stirring of the fine mud which contributes significantly to the structure, volume and complexity of the product. It is bottled after gentle filtration in order to maintain its organoleptic characteristics to the fullest.
Harmony
It can be served with green salads, with herbs and spices, fruits, shellfish, grilled vegetables, grilled fishes.
Best Served at
10 - 12°C