48 hours’ skin contact. 25% barrel fermented, one American barrel, one was very expensive and French (€1000 Quintessence, Fleur de Quintessence) and one acacia. According to owner/winemaker Yiannis Paraskevopoulos, acacia doesn’t give you woody flavours like oak but is more floral. But it does give you tannins and the oxidative effect, creating a solid phenolic base in an acidic wine. Respects the fruit. But this only works if the barrel is new. In the second year it gives you oxygenation but not tannins.
17 points ：Moschofilero by Gaia Wild Ferment 2018– www.jancisrobinson.com, Julia Harding MW