Sigalas Kavalieros
$88.99
Varietal Composition: Assyrtiko 100%, which comes from a single vineyard
. Organoleptic characteristics: Complex metallic nose, with intense aromas of citrus fruit (ripe lemon), accompanied by hints of herbs and citrus flowers. Rich body, refreshing acidity and long aftertaste, wιth persistent minerality.
Vinification: Typical, white wine vinification techniques, in stainless steel tanks, under controlled temperature. The wine remains on its lees for 18 months, in the tank. The Assyrtiko grapes come from a high altitude vineyard, called Kavalieros, situated at the village of Imerovigli.
Colour: Bright, straw blonde colour, with golden hues.
Nose: Complex, with ripe citrus fruit, hints of herbs and minerality, as a result of the unique terroir of Santorini. Quite “austere” as a wine, with the acidity, being the back-bone of the wine, that allows it to age.
Taste: Rich body, refreshing acidity and long aftertaste, where minerality dominates.
Ageing potential: More than 7 years.
Serving suggestions: Sea-food, salads, white meat and light sauces, at 10 - 11° C
. Organoleptic characteristics: Complex metallic nose, with intense aromas of citrus fruit (ripe lemon), accompanied by hints of herbs and citrus flowers. Rich body, refreshing acidity and long aftertaste, wιth persistent minerality.
Vinification: Typical, white wine vinification techniques, in stainless steel tanks, under controlled temperature. The wine remains on its lees for 18 months, in the tank. The Assyrtiko grapes come from a high altitude vineyard, called Kavalieros, situated at the village of Imerovigli.
Colour: Bright, straw blonde colour, with golden hues.
Nose: Complex, with ripe citrus fruit, hints of herbs and minerality, as a result of the unique terroir of Santorini. Quite “austere” as a wine, with the acidity, being the back-bone of the wine, that allows it to age.
Taste: Rich body, refreshing acidity and long aftertaste, where minerality dominates.
Ageing potential: More than 7 years.
Serving suggestions: Sea-food, salads, white meat and light sauces, at 10 - 11° C
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