Deep ruby colour and intense aroma of red fruits, berry, cherry, new oak barrel and sweet ageing aroma. The palate has a wonderful velvet texture, very good structure, is round and full with flavours of chocolate, honey and dried nuts. Long aftertaste. Served at 16-18oC it pairs well with red meat dishes and sweet sauces.
Made from the noblest of Greek grapes, Agiorgitiko which undergoes traditional fermentation for about 10 days at between 28-30C with skin contact prior to this for 4-6 days. Maturation in large 500 litre French oak barrels for 12 months and a further 4 months in bottle before release
Best served with food, especially red meat dishes, casseroles, grilled meats and steaks and rich tomato based sauces such as bolognaise.