Nikolou ´´botanic base´´ retsina hvidvin
Botanic Base
Category: Retsina PGI Attiki, Traditional appellation.
From a 20-year old vineyard of NE Attica.
Variety: Savatiano 100%.
Winemaking: Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Under these conditions an ideal base wine is produced for second fermentation in the bottle.
Alcohol: 12,5% vol.
Organoleptic characteristics: Light yellowish green color. Mastiha and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste.
Botanic Base
Category: Retsina PGI Attiki, Traditional appellation.
From a 20-year old vineyard of NE Attica.
Variety: Savatiano 100%.
Winemaking: Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Under these conditions an ideal base wine is produced for second fermentation in the bottle.
Alcohol: 12,5% vol.
Organoleptic characteristics: Light yellowish green color. Mastiha and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste.
Botanic Base
Category: Retsina PGI Attiki, Traditional appellation.
From a 20-year old vineyard of NE Attica.
Variety: Savatiano 100%.
Winemaking: Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Under these conditions an ideal base wine is produced for second fermentation in the bottle.
Alcohol: 12,5% vol.
Organoleptic characteristics: Light yellowish green color. Mastiha and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste.