Pandrosos 2015 undersea
Pandrosos White dry free-run wine; Protected Geographical Indication of Mantzavinata, Kefalonia.
It was named by its cool, refreshing taste, subtle aroma and its connection to a mythical popular earth deity in the Acropolis of Athens.A small number of bottles of Pandrosos 2015 are aged submerged in the sea, in a depth of 22 m. The wine aged in the sea in laboratory conditions (constant temperature, perfect absence of oxygen, salinity, pressure of 1.500 kg per cm2, darkness),was incorporated perfectly in the underwater environment and in a "metaphysical" way brings the sea breeze and iodine in the glass! The color remained like not a day passed.
Tsaousi, Vostilidi, Muscatel, Muscat.
Cold extraction before fermentation for 8-10 hours at a controlled low temperature, separation of free run and press run musts, fermentation at a controlled temperature, maintenance of wine with the wine lees for about a month with periodical stirring, filtering and bottling.
12,5 % vol.
Bright golden-green color; Fine, intensely fruity aromas with notes of white flesh fruits (pear, apple, peach) along with aromas of white flowers; fresh taste, lively acidity, excellent aftertaste.
Drink it alone as an aperitif; it accompanies creative cuisine and goes perfect with smoked ham and cheese, selected parmesan and gruyere, fine seafood, fish, and fruits. Served at 8-10˚ C.
Pandrosos 2016: Gold Medal at Berliner Wein Trophy 2017.
Pandrosos 2011: Gold Medal at Berliner Wein Trophy 2012.
Pandrosos 2010: Bronze Medal at Decanter World Wine Awards 2012.
Pandrosos 2010: Bronze Medal at AWC in Vienna 2012.
Pandrosos 2016: “Wine Advocate” 2017: 91/100.
Pandrosos 2015: “Wine Advocate” April 2016: 92/100
Pandrosos 2017: Wine Advocate 2018: 88/100
Pandrosos 2018: Wine Advocate 2019: 92/100
Pandrosos 2018: Wine Advocate 2019: 92/100: “The 2018 Pandrosos is οne of the most powerful wines here, this grips the palate with its acidity. The fruit is lifted and slammed back down onto the tongue. For all of that, it isn't just an acid freak. The mid-palate is closer to average in depth, but it certainly fleshes out as it warms up. It shows the body to hold up to foods. The wine is also focused and the fruit is expressive. The grape blend adds the predictable aromatic hit that makes this refreshing even if you just smell it—there are touches of grass and eucalyptus”.
Jancis Robinson 2019: Foivos Pandrosos 2018: 16,5/20: “Pandrosos has a tantalising wild, sour aroma of dried grasses and green fruits. Incredibly dry and high in acidity thus with a mouth-watering finish (the level of residual sugar is well judged). You have to be an acid freak to love this wine but it has terrific purity and precision and would be a great food wine, if a little challenging on its own”.