A clear, rich white wine that interweaves scents of wood and vanilla-nut with outstanding citrus fruit aromas. Full bodied, with an intense flavor and a fresh, powerful finish. The grapes arrived to the winery in the early morning after being mechanically harvested and are immediately put into a gentle, fast press in order to obtain high quality white must. After the must is cooled it is placed in an insulated chilled tank for about 24 hours so that the sediment sinks to the bottom, the clean juice is transferred to another stainless steel tank where fermentation takes place for about two weeks at a temperature of 15°C. After fermentation, the wine is transferred to new French oak barrels to mature for 4-6 months. The wine does not undergo malolactic fermentation, in order to maintain its crisp, fresh qualities.