Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: white blossom, stone fruit, citrus, quince
Palate: flint, oak
Bright white with golden reflections, a sturdy and rich white with notable acidity, floral touches, white stone fruit, citrus and quince over a pronounced flinty character and a long velvety finish.
What it pairs with
-
Rich white-meat dishes
Palivou names exuberant white meat plates, which the wine's structure and oiliness support. -
Pasta with rich white sauces
The producer lists this pairing; four months in barrel gives the needed weight. -
Fatty white cheeses
Named by Palivou; the notable acidity cuts the fat.
Facts
- Producer
- Ktima Palivou · visiting guide
- Grapes
- Kydonitsa (100%)
- Oak
- Four months in French and American oak barrels after fermentation with indigenous yeasts
- ABV
- 14.0%
- Price
- €21-23 at retail
Frequently asked about Diaselo Kydonitsa
What does Diaselo Kydonitsa taste like?
Palivou describes a bright white colour with golden reflections and a sturdy, rich white with notable acidity. Floral touches, white stone fruits, citrus and quince come with a significant flinty presence, a complex character with the touch of oak evident, and a long velvety finish.
What is Kydonitsa?
Kydonitsa is a rare native white variety of the Peloponnese. Palivou grows it at the Diaselo site on limestone soil naturally enriched with siliceous clay.
How is Diaselo Kydonitsa made?
The harvest is picked very early and chilled, given eight hours of cold maceration at 5 degrees or below, fermented at 12 to 14 degrees with indigenous yeasts, with batonnage for at least a month and four months in French and American oak.
What food pairs with Diaselo Kydonitsa?
Palivou recommends rich white-meat dishes, pasta with rich white sauces and fatty white cheeses.