Tasting notes:  Deep red color with violet hues. Complex aromas of small red fruits with tones of spices (cinnamon, clove) and hints of oak. Rich palate, full body, velvety tannins with lengthy finish.

Serving suggestions:  An ideal companion to charcoal grilled red meat, rich dishes, spicy sauces and matured cheese.

The wine is matured in French oak casks for 12 months and spends a further 12 months in the
bottle before being released.

Alcohol: 14.2% vol.
Density: 0.9920
Acidity: 5.7 g/l. expressed as tartaric acid
pH: 3.52
Residual sugar: 1.2 g/l.

Organic. Sustainable.

Oenologist: Leonidas Nassiakos

Vineyard: From our low yielding vineyards at Koutsi in Nemea at an altitude of 550m.

Soil: Sloping, limestone and clay

Yield: 50 hl/ha

Microclimate: Chilly winters combined with cool summer nights, due to high altitude, provide a perfect maturation. The grapes are vinified to reveal the character of a deep red and well- balanced wine.

Harvest: 15th – 17th September.

Vinification: Grapes are handpicked and transferred to the winery. After strict selection of the grapes, they are first chilled and then cold soaked for up to five days, at a temperature of 8-10oC before fermentation, to maximize flavor and color extraction. Classic red wine vinification follows at temperature of 23-25oC. The wine is matured in French oak casks for 12 months and 12 months in the bottle, before release. Can be aged for further 5 to 8 years.

Average Production: 65.000 bottles