Greece | Northern GreeceRoza

Yellow with golden shades. Intense citrus aromas, on a background of vanilla and butter, with botanical notes of rosemary, thyme and ginger. Explosive fruity aromas, intense mineral character, delicate acidity, with an impressively long aftertaste.

Alcoholic fermentation in new oak barrels of various types from different regions and maturation for 6 months on fine lees.

Grilled mushrooms, seafood, smoked salmon, on its own or with pasta, fish cooked in tomato sauce and olive oil, spit-roasted lamb or lamb cooked in Dutch oven, eggplant or feta cheese. It presents an intriguing pair with southeast-Asian cuisine. - Best served at: 8-12°C