AROMA
Aromas of apricot and peach from the Chardonnay and floral notes from the Xinomavro and the Roditis make up a complex aromatic character, balanced by the wine’s freshness and highlighted by its lingering finish.
PALATE
A vivid mousse composed of small-sized bubbles enhances the aromatic character of the wine.
FOOD MATCHING
Excellent match to finger food served at a party, it can also be enjoyed on its own, as an aperitif or dessert.
GRAPES/BLEND
Xinomavro, Roditis, Chardonnay
VINIFICATION
The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. After delivery at the winery, and before the press, the grapes are chilled at 11-14 °C. Three pressings take place, of which the second one is used for the production of Paranga Sparkling. The first fermentation is carried out using the traditional method.
MATURATION
Then the wine is transferred to the tanks for the second fermentation, during which the bubbles are formed. The wine will stay on its lees for 5 months on its lees and then for 5 additional months in the bottle.
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