The ophiolitic foothills of Troodos consist of rocks of plutonic origin, rich in basaltic minerals. Their weathering gave rise to the sandy-clay and rocky soil of the area. The vineyards, planted on steep slopes, are exposed mainly to the cool influence of Mount Olympus or to the sea breeze.
The wine from the eastern vineyard receives the morning sunlight, when temperatures are lower. This results in a wine with a herbal and floral character. Clear, pale yellow in colour with greenish highlights. Rich and complex on the nose, with fine aromas of flowers and citrus fruits. Balanced on the palate, with lively acidity and a persistent aftertaste. Suitable for ageing for at least 3 years.
After harvesting, the grapes remained for 12 hours in special refrigerated chambers until their temperature reached 5°C. Destemming and crushing followed, while pressing was carried out gently in a pneumatic press. The free-run juice was selected, followed by static clarification of the must. Inoculation was carried out with commercial yeasts, and fermentation, which lasted 25 days, took place at 14–18°C. The wine remained on its lees for 9 months in stainless steel tanks for maturation.
It pairs especially well with rich salads, fish, seafood, and white meats.
