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Cultivation area: Arma Thebes

Altitude: 250 meters

Soil composition: The soil is rich in calcium carbonate and potassium.

Cultivation: 2 acres – organic farming

Acre yield: 200 kg/acre

Variety: Muscat White and Muscat Hamburg

Wining: The overripe grapes, after being harvested, are sun-dried on a roof for 7 days and pressed in a vertical press. The alcoholic fermentation begins in a stainless steel tank and is completed after 30 days, at least, in old French oak barrels. This is followed by maturation and aging for 1-2 years. The wine has high alcohol, 17-18% and 20-30 gr/lt of unfermented sugars. It is bottled unfiltered. This particular wine is produced in some years when weather conditions allow and is usually not sold but served at the winery.

Aging: 10-12 years

Organoleptic Characteristics: This is a dark wine with brown highlights. On the  nose  it is dominated by nuts, roasted hazelnut and walnut, mushroom, but also sweet rose. On the palate  the sweetness is limited and tempered by the high acidity.

The body is rich and the aftertaste is long. The wine definitely needs decanting as there is sediment in the bottle.

Food Pairing: Served at 11-12°C. It is combined both as a dessert wine with fatty, rich cheeses, such as Roquefort or Gorgonzola, but also as an appetizer, accompanying watery meat or seafood broths.