Mandilari Savatiano Black Label

The vines stand near Spata on white, limestone-rich marl over limestone bedrock, at an altitude of 120 m; they were planted in 2016. The grapes undergo a natural co-fermentation in stainless steel; the information provided specifies fermentation lasting around two months, brief extraction or direct pressing, and ageing on the fine lees in tank. The wine is light and cool-drinking, with 12,1 % alcohol, 7,2 g/l acidity and 1 g/l residual sugar. The bottling contains only a small addition of sulphur; the total amount is 53 mg/l. ([eklektikon.gr](https://eklektikon.gr/en/portfolio/black-label-mandilari-savatiano/?utm_source=openai))