Vinification: 24-hour low-temperature maceration followed by 6-day maceration and fermentation at 18° C.
Sensory characteristics: Bright red color with purple reflections, inviting aromas of red fruits –cherries and plums, with black pepper notes. Good body with soft and round tannins and an exceptional finish.
Serving suggestions: Goes well with a very wide range of Greek cuisine dishes. At its best when served at 16° C – 18° C.