Greece | Northern GreeceTear of the Pine

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.

Spaghetti with lobster, seafood cooked with herbs, baked or grilled fatty fish, grilled vegetables, white meat and Mediterranean dishes rich in olive oil, as well as dishes of ethnic-inspired cuisine. It stands out in any fine dining setting. - Best served at: 10-14°C