90% Agiorgitiko, 10% Cabernet Sauvignon

Food pairings: a classic leg of lamb seasoned with garlic and oregano, mezze platters, gyros, kebabs, burgers, dishes centered around eggplant, an excellent companion for dishes prepared with tomato sauce, pasta, poultry, BBQ, spicy sausages, and grilled red meat with vegetables

Vineyard: Selected vineyards from the slopes of Nemea and Messinia region respectively at
400m.

Soil: Sloping Clay

Microclimate: The altitude with harsh winters and cool summer nights for Agiorgitiko, along with mild winter and cooling summer sea breeze for Cabernet Sauvignon, allow good maturation for both varieties, making well balanced wines.

Vinification: Grapes are handpicked, transported to the winery and then chilled overnight at 7-8oC. Traditional red vinification with pre-fermentation maceration and fermentation and maturation in stainless steel tanks, at controlled temperatures of 22-24oC. Malolactic fermentation. Maturation on the fine lees for four months.