Viticulture zone of Achaia
Paliourgia Paralia Patras and Palea Peristera Kato Achaia
De-scraping, standing with the sterm and then cold-extracting in a controlled environment. Alcoholic fermentation at graduated temperatures. Then the wine stays on its fine wine lees for two months with periodic stirring.
Bright yellowish color. Nose typical of the variety with citrus, pear, apple and green notes such as pepper and asparagus. Mouth with very good balance and aromatic aftertaste.
Green salads, pasta, seafood, fried or grilled fish as well as poultry cooked in white sauce.
Protected Geographical Indication Achaia