The somewhat chaotic 2016 vintage in terms of climate offered us, with the heatwaves and high wind episodes, a possibility to experiment fermenting highly but unevenly matured Potamisi and Rozaki grapes, finally blended in this cuvée in the respective proportion of 80 and 20 per cent. The one-year fermentation of the Potamisi developed profound aromas enhanced and supported by the 8g of residual sugars. Its mild acidity makes it seem sweeter but its very saline background contributes in building a very versatile wine that I can never dissociate from the sea which bathes the island. Now appeased, it displays a lengthy salty finish while inciting bold associations on the table. I personally pair this semi-sweet wine with Asian cuisine, such as curries, Thaï delicate and precise flavours, raw fish, and I especially like the way it behaves with all sort of chili-oriented cooking, and the way it enhances the flavours of hot condiments as well as the way it stands to the heat of wasabi, kimchi or even habanero.
To stay in more classical grounds, I also love it with Cacio e pepe pasta, scallops with salted butter, or a boudin noir with a grilled chestnut purée (sorry for that. I'm also French, by the way). I usually don't chill this wine too much and prefer temperature room or slightly fresher, to fully express its unfiltered wine potential and its natural balance."