Pale salmon-rose color with bronze highlights, aromas of cherry and black fruit, while the lees-ageing character complements the whole tasting experience.
Grapes are harvested early to produce the base wine. The traditional method follows, with a second fermentation in the bottle and maturation for at least 9 months in the presence of the fine lees.
Pale salmon-rose color and bronze highlights in the presence of foam from small, fine bubbles. Aromatically, it features cherry and black fruit aromas, while the lees-ageing character complements the whole tasting experience.
Ideal food combination
Salad with shrimps, pasta with seafood e.g. lobster, strapatsada (greek scrambled eggs).
Type of wine
Sparkling, rosé, brut
From selected vineyards in the area of Asprokambos, Nemea, at an altitude of 760m.
Dominant soil type
Clay soils in a semi-mountainous area
10 tons per hectare