The estate red was created from the Cabernet Sauvignon and Merlot varieties, with a smaller quantity of Agiorgitiko.
Conventional red vinification methods are followed with extended maceration after the end of alcoholic fermentation. Once malolactic fermentation is complete, it is aged for 12 months in French oak barrels.
It has a deep purple colour that is almost blackish-red.
Its nose brings out aromas of red fruit (gooseberries) and herbs mingled with notes of vanilla, cedar and milk chocolate.
It is rich, expansive and well-structured in the mouth, with silky tannins that give it a long finish and great ageing ability.
This wine can be consumed directly, or allowed to age for several years to be enjoyed later.
Try it at 18°C.
Food pairing red meats, barbecued meat or oven roasts, rolled pork, sausages, deli meats and soft cheeses.