The floral variety of Viognier was initially planted on the estate in 1993 in collaboration with the Agriculture School of the Aristotle University of Thessaloniki.
Following skin contact in cold and fermentation in French oak barrels, the wine is allowed to mature for several months with its lees to enhance its rich creaminess and mouthfeel. Intense gold in colour, it exhibits an aroma of apricot, peach, and smoky accents in its long aftertaste.
This wine can be aged. Best served chilled (10–12 °C).
Fatty fish, shrimp in white sauces, asparagus, crab or lobster, Asian cuisine.