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The label of Cair has become the synonym of Greek Natural Sparkling Wine of Quality. It is made according to the French "champenoise" method used for the champagne - that is the method of secondary fermentation in the bottle - which was discovered by the French monk Dom Perignon in the 17th century, in Cair's underground controlled temperature cellars.
Made out of athiri, coming from selected mountain vines, it is fermented and matured during 18 whole months in low temperature to develop rich sparkles which last and give great pleasure. Its quality has been honoured twice, by gold medals including the "olympic medal" awarded by the International Wine & Spirit Competition to the collectors' Cair Rosé 10 years old.
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