Pomegranate color based on the blend of the Greek varieties Agiorgitiko and Moschofilero. Aromas of red fruits, cherries, berries, strawberries on a rose background feature in the nose, while in the mouth they coexist with citrus notes and crisp acidity.

Manual harvest and direct transfer to the winery in small crates. For Agiorgitiko, destemming and pre-fermenting extraction for 16-18 hours at a controlled temperature. For the Moschofilero, destemming and short pre-fermenting extraction at a low controlled temperature.

Static settling, mixing of the two varieties for alcoholic fermentation in stainless steel tanks at a controlled temperature of 15ºC. Left on the fine lees for three months with frequent stirring.