Corax begins its journey in the vineyard, with the blend of local “Asproudia” varieties collected one by one by George Tsimbidis. Fermentation is spontaneous, in small stainless steel tanks and maturation is done on the fine lees with periodic stirring for 12 months.

Medium yellow-green color, fine aroma of yellow flowers, citrus fruits, and pear. Rejuvenating mouth-feel of high acidity, with an almost full body and a pleasant, fruity finish.

Rich green salads, light soups, white pasta dishes.

Served especially chilled at 46.40 – 50 degrees F / 8-10 Cellaring: 3-4 years.