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It comes from the Cabernet Sauvignon variety, and specifically from the first vineyard of the Estate that was planted at the foot of Mount Pangaion.
It is a wine of great ageing, produced by long extraction of grapes and aging in new French oak barrels for 16 months. This is followed by maturation of at least 24 months in a bottle.
It has a deep black-red color with excellent aromas of raspberry jam, red fruits, violet, which blend harmoniously with aromas of cedar, tobacco and milk chocolate in a virtuosic encounter.
Its flavor is full, rich with impressive structure and a skillful balance between acidity and good, generous tannins. It has a great aftertaste and will reach the peak of its wine elegance after a few years. It can be aged for at least 15 years and is served at 16-18°C.
Accompanies Rib eye a little grilled, fine meats cooked rare or medium, lamb or goat on the spit, truffle dishes, well-cooked game, pate with porcini and chestnuts.