This wine – THALASSITIS OAK FERMENTED – could be seen as the meeting point of a traditional Greek wine-grape variety with a typically French wine-making technique.
The Assyrtiko free-run must ferments in 100% new 225 lit French oak casks from the Nevers forest. After fermentation, the young wine is aged in these same casks for a 5 to 6 months period during which yeast lees are put frequently into suspension by steering.
The result is a beautifully balanced, rich and velvety rond wine with distinct smoky notes and citrus hints. Full bodied with a lacy and long finish, THALASSITIS OAK FERMENTED is well suited to complicated and adventurous cuisine, far beyond the stereotype white wine-sea food.
THALASSITIS OAK FERMENTED will further develop towards a complex wine under careful storage.
Best served at 10 –12 ° C.