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Vineyards: Pyrgos, Megalochori and Akrotiri. The special, rare, variety found in less than 4% of the Santorini vineyard.
Vinification: Deboned grapes are cryoextracted for 5-7 days. The fermentation took place with native yeasts under controlled theotemperature from 22 to 24°C.
Maturation: In French oak barrels for 18 months and then in the tank for 12 months.
Bottling: Unfiltered.
Organoleptic Characteristics: Bright red bright color. Aromas of red forest fruits, bitter chocolate, tobacco and minerality. Strong mouth with intense tannins, high acidity and long aftertaste.
Serving suggestion: Accompanies red meats with spices, game, casserole dishes with sauces as well as yellow cheeses of long maturation.
Recommended serving temperature: at 22-24°C.
It can be aged for more than 10 years.
