Characteristics: Aromas of ripe red fruits. Produced from renowned, top-quality varieties that yield wines of outstanding quality, with rare nuances little known in much of mainland Greece, influenced by the aromatic herbs surrounding the vineyard (wild thyme, oregano, savoury, etc.).

Yield: 550 kg per stremma (≈0.1 ha).

Vineyard site: South-eastern exposure at 10–50 metres above sea level, facing the sea.

Alcohol: 12% ABV.

Vinification: Classic red winemaking with 10–15 days’ maceration. Aged for 12 months in new French oak barrels, then rests a further 6 months in bottle.

Suitable for refined élevage and ageing for 12 months in French oak prior to release.

Serving: 18–19°C. Pairs beautifully with red meats in spicy sauces and with feathered or four-legged game. Suggested cheeses: Brie, Camembert.