Varietal Composition: Xinomavro 100%
Region: Amyntaion, Macedonie, Greece
Vinification techniques: Whole bunches pressed in the basket press. Temperature controlled fermentation at 18 C. Low sulphur use, no chemical additives. Second fermentation in bottle. Sur latte for 12-14 months and released 1 month after degorgement. 
Analytical Data: Alcohol: 12.3% vol., Total acidity: 9.7mg/l., Residual sugar: 6.2 g/l., pH: 2.95
Tasting characteristics: Rich yeasty and fruity nose, aromas of strawberry, framboises. Mouthfilling creamy mouse with everlasting tiny bubbles in perfect contrast with its refreshing acidity. Balanced. Considerable length. Cold climate type of sparkling wine