Description
Vinification
Cold extraction, staying with the pips for 4-6 days with frequent macerations, alcoholic fermentation at 23 23 oC.
Aging three months in oak barrels.
Organoleptic characteristics
Vibrant red color with a complex aroma of red fruits and hints of spices.
Velvety tannins, exuberant body, balanced acidity and long aftertaste.
Food Pairing
It goes well with stews of the Greek cuisine, with grilled meats and mature cheeses.
Served at 17-19 oC.
