Varietals: Syrah (40%), Merlot (40%), Cabernet Sauvignon (20%)
Alcohol: 14% by volume
Appellation: Select vineyards in the regions of Atalanti and Domokos, Phthiotis prefecture Terrain: Clay hillside (400-450m)
Tasting notes:
Appearance
Nose
Palate
Production process: Pre-fermentation cold maceration in a stainless steel tank for four days at 8-10°C followed by traditional red vinification and fermentation at a controlled temperature of 22°Cto 24°C.Twelve-month ageing in French oak barrels. Can be aged for another 8 to 10 years after bottling.
Serving Temperature: 16°C in a large wine glass. Decanting is a must to get the most out of the wine's bouquet.
Cellar Ageing: 12 months followed by 3 years of ageing in the bottle.
Food pairing: Matches superbly with classic or traditional Greek dishes, including braised meat in fresh tomato sauce, moussaka and pastitsio. Also pairs well with creative Greek and Italian cuisine.