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Wine Specifics
WineWise Code | HMW-COR24 |
Country | Greece |
Region | Laconia |
Color/Style | White |
Destemming | Complete |
Fermentation Vessel | Stainless steel |
Additional Fermentation Notes | The must undergoes spontaneous fermentation with native yeasts, enhancing aromatic complexity and mouthfeel while expressing its terroir. |
Aging Duration (months) | 12 months |
Filtered? | No |
Fining Agents | Bentonite |
Yeast Protocol | Spontaneous |
Malolactic Conversion | No |
Additonal Maturation Details: | Maturation on the lees with battonage for 8 months |
Added Sulfur | Yes, 110 mg/L |
Varieties | Asproudia (plural) field blend |
Residual Sugar | 2 |
ABV | 13 |
Acidity | 5.3 |
pH | 3.40 |
Closure | DIAM |
Annual Production | 3000 bottles |
Certified Vegan | Yes |
Primary Vineyard Name | Agios Dimitrios vineyard |
Soil Types | Clay, Loam, Schist |
Elevation (meters) | 250 |
Vine Age | 18 |
Yields (hl/ha) | 5000 kg/ha |
Farming Practices | Certified Organic |
Harvest Method | Hand-harvested |
Notes from the Producer: 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.
All Monemvasia Wines
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