Vineyards: Vineyards at Halkidiki, Macedonia Greece with clay-loose soil, at altitudes of 100-150 meters with a yield of 800 kg/acre.

Vinification: Skin contact method at low temperature. Vinification in stainless steel tanks, using selected yeasts at a temperature of 16 – 18 degrees Celsius. The wine remains with the lees for a few months, with periodic stirring. Part of the wine matures in French oak barrels.

Tasting notes: Bright, vivid color , intense fruity aromas, full bodied with balanced acidity and freshness.

Paired with: Fish, white meat and pasta.

Served at: 8-10°C.