Dry Red Wine
Vinification: The de-stemmed grapes are transferred in special reservoirs where the extraction of colour takes place. Thus the wine takes body, a nice ruby colour and all the characteristics of the rich red wine. It is oak-aged for 12 months.
Average Annual Production: 65.000 bottles.
First Year of Release: 1995.
Wine Characteristics: Deep red colour, vanilla, cinnamon and forest fruits flavour, rich velvet discreet taste.
Accompanies: Meat, cold cuts and cheese.
Varieties: Vlahiko and Bekari (local varieties), Agiorgitiko
Harvest: Mid-September – Early October
To be served: Room temperature, 16° – 18°C
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