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Variety: Cabernet Sauvignon 40%, Merlot 30%, Agiorgitiko 30%.
Location: Privately owned and long-term cooperating vineyards in Epirus and Macedonia. Vineyard load up to 900 kg per acre.
Vintage: End of September to mid-October.
Vinification: Classic red vinification with pre-fermentation extraction for Merlot and Agiorgitiko and post-fermentation extraction for Cabernet. Fermentation temperatures up to 28οC. The new wine is aged for about 12 months in barrels made of French and American oak.
Features: Composite clear red color, with rich and attractive highlights. On the nose it combines aromas of red fruits with notes of spices and leather. Wine with special balance and soft, full of sensation in the mouth, which leaves a long enjoyable aftertaste.
Accompanies: Cooked meats, pasta with red sauces, cold cuts