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Pythos Anfora is made with Grecanico planted more than ten years ago in sandy and limestone soils. It ferments spontaneously in terracotta amphorae, in contact with the skins and using indigenous yeasts. The subsequent aging is also in amphora.
On the nose we have intense tones of stone fruit, honey, melon, green apricot, stone salt and even a touch of fragrant beeswax. Extremely juicy on the palate, yellow and red apples, citrus zest, some jasmine, elderflower, a playful but intense finish. Here we also have dried apricots, toasted walnuts and a dry minerality. The wine is aged in acacia...
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