Domaine Evharis, Surlie, Geraneia mtns,Korinthos, 2012
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Alcohol fermentation takes place in double-walled, stainless steel tanks at a fully controlled temperature of 16°C. The wine matures with his muds for around 8 months. It follows cooled, filtered and bottled on site at Domaine Evharis. The grapes are handpicked and brought to the winery in small plastic crates. Following careful sorting of the grapes, they are fed into the destemmer where the stems are separated from the grapes.After this they are fed into state-of-the-art pneumatic press where they are gently pressed at low pressures. This is followed by debourbage and then after 16 hours the must, which has cleared naturally, is collected. No pumps are used during processing of the grapes.
Best Served with: Sea food, roasted fishes, pasta and white cheese. Varieties Assyrtiko 100% |
