Vineyard: Naoussa and Santorini

Vinification: The two varieties are vinified separately. Fermentation takes place at low temperatures in stainless steel tanks. It is then left in contact with the fine lees for 2 months.

Characteristics: Red fruit on the nose. Aromas of strawberry, sour cherry, pomegranate, cherry and blackcurrant are subtly accompanied by earthy and animal notes. On the palate, refined with velvety tannins and a fruity aftertaste. 

Combined with: Red meat, cold cuts, soft cheeses. 

Enjoy at: 16-18°C.