Cold soaking of the skins prior to fermentation to transfer aroma components from the grapes to the must. Fermentation starts in stainless steel tanks and on the seventh day the wine with its fine lees is transferred to 225 liter French oak barrels. The fermentation is completed into the barrels while manual bâtonnage (stirring of the fine lees) is applied for about 6 months; a method that gives volume, density and creaminess to the wine.

APPEARANCE / Light lemon color

NOSE / Aromas of lemon, grapefruit, white peach, nectarine, quince peel and subtle notes of hazelnut paste, oak and salted cashews. Harmonious mingle of all different aromas.

PALATE / High acidity with moderate alcohol along with the typical density of barrel-aged white wines. Mouth aromas reminiscent of lime, peach and melon. The fruit aromas are supported by a wonderful creaminess. Complex, round with a long aftertaste.

Idisma Drios Assyrtiko is a creamy wine, with strength, volume and concentration and at the same time a lemony feel that makes the wine lively and with nerve. As it combines exuberance with straightforwardness, it is an ideal accompaniment to equally exuberant dishes such as mushroom risotto, chicken ballotine with sweet potato puree, pork in a lemon marinade, baked lamb and truffle dishes. Of course, large, 'meaty' fish such as tuna and smoked salmon as well as octopus with smoked fava will converse with the wine and its aromas.