Anyone who knows the popular grape variety from New Zealand or Styria will be disappointed with it. No trace of a loud aroma in the glass. It's dry on the tongue here. Mild in the acid, almost soft in the mouth feel and the smell of the glass is only soft and subdued. Panayiotis Papagiannopolous fermented the aromatic grape variety spontaneously and expanded it on the yeast for a long time.
Refined chalky fragrance and taste. Natural wine but made instantly clean.
In the mouth it appears quiet, but unfolds juicy and mild, smooth and bone-dry on the tongue, there it appears almost creamy and silky. Thoroughly dry freshness pulls it purposefully over the tongue.