Pale tawny color that reflects its aging. Typical aromas of Xinomavro grape like tomato, olive paste, dried plums and spices. Rich in the mouth and bold tannins.

Manual harvest and direct transfer to the winery in small crates. Destemming and transport to stainless steel vinifiers where extraction takes place for a period of 18-20 days and alcoholic fermentation at a controlled temperature of 22ºC. Malolactic fermentation takes place in 225L French oak barrels where the wine also matures for 14 months.