Winery Ktima Founti (Κτήμα Φουντή)Λευκό (White)
wine
This wine generally goes well with
The Λευκό (White) of the Winery Ktima Founti (Κτήμα Φουντή) is in the top 0 of wines of Naoussa.
Details and technical informations about Winery Ktima Founti (Κτήμα Φουντή)'s Λευκό (White).
Discover the grape variety: Monica
Supple, fruity reds with a moderate ruby colour, smooth low tannins and a fresh, airy palate; signature aromas of red fruits (cherry, raspberry), gentle spices and Sardinian Mediterranean notes. Refreshing style, perfect as an apéritif. Star of Monica di Sardegna DOC, the approachable face of Sardinian reds. Black grape grown mainly in southern Sardinia around Cagliari.
Last vintages of this wine
The best vintages of Λευκό (White) from Winery Ktima Founti (Κτήμα Φουντή) are 0
Informations about the Winery Ktima Founti (Κτήμα Φουντή)
The Winery Ktima Founti (Κτήμα Φουντή) is one of of the world's greatest estates. It offers 10 wines for sale in the of Naoussa to come and discover on site or to buy online.
The wine region of Naoussa
Emblematic Greek AOP in the north (Macedonia, Mount Vermion, 150-450 m): exclusive Xinomavro single variety — very fruity (strawberry, blackcurrant, sloe), floral (violet) and distinctive terroir (dried tomato, black olive, sandalwood, truffle), refined savoury tannins, acidity-alcohol balance, exceptional ageing potential, benchmark of the variety. Calcareous marls, schists, granites and clays, Mediterranean-continental climate, extreme vintages.
The wine region of Macedonia
Large wine region of northern Greece, 1st by volume, altitude vineyards tempered by mountain massifs. Signature Xinomavro ("acid black") as king grape: structured, complex reds with signature notes of tart cherry, dried tomato, black olive, Mediterranean herbs, leather and a mineral touch, firm tannins and long ageing — compared to Nebbiolo. Stars in PDO Naoussa, Amyndeon, Goumenissa and Rapsani. Also lively, mineral Assyrtiko, aromatic Malagousia as whites.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
