Type Still Red
Varietals 50% Agioritiko, 50% Mavroudi
Winemaking Grape harvest at the end of September in small containers. Right after they are collected, the two varietals are equally mixed and after being destemmed they are cooled with dry ice in an anaerobic environment, so that the aromatic compounds and tannins are soaked through pre-fermentation. This takes 8-10 days.
Aging 10 months in French American oak, with malolactic fermentation happening in these barrels.
Lucid red color with deep shades. Cherry, coconut, cocoa, wood, and vanilla notes are scattered throughout the palette. light to medium body, intense tannins.