A one-of-a-kind revolutionary Méthode Traditionnelle on the Greek Xinomavro grape, from the Amyntaio-appellation in Macedonia, Northern Greece, with a bit of added Limniona. The vines grow in the old sandy, dried-out seabed in a temperate continental climate.

The grapes are hand-harvested and the whole bunches are pressed in a membrane press, with skin contact in the style of a rosé. The fermentation is done spontaneously with no additives and low sulphur use, at a temperature of 18 degrees Celsius. 2nd fermentation is done in the bottle and stored for 9-18 months. The wine has been added a dosage containing a little red most and is released 3 months after degorgement.

The wine is velvet pink-gold, with nervous sparks and abundant mouse and small-sized bubbles which travel and carry freshness to the top of the glass, highlighting all the aromatic character of this exceptional wine: lime, citrus, and a hint of strawberry and roses. It has delicate fragrances with chalky tones that pave the way for a stringent taste of wild roses strawberries and raspberries, with a slight sweetness that plays well with the high acidity of the Xinomavro grape. The aftertaste is fresh and clean, but still long and complex.