For Syrah, pre-fermented cryo-extracted for 3 days at 100 C and then vinified with long extraction of 20-25-days and controlled alcoholic fermentation in piston vinificators. For Merlot, standard red vinification in piston vinificators. For Xinomavro, cryo-extracted at 100C for 3 days in “Model-Ganimede” vinificators, extraction and alcoholic fermentation for 10-15-days at 180 C. Malolactic fermentation inside the barrel. The blend is allowed to age in French and American (10%) 225 lit oak barrels for 12 months.
For 12 months
Deep red colour with red drick tints. A complex bouquet of mature fruit and spices along with a discreet presence of the barrel. Gentle tannins preserving their youth and freshness. Opulent and velvet taste with a long and pleasant finish.