In 2010 we added the endemic Greek varieties Xinomavro, Agiorghitiko and some Syrah to produce a single vineyard cuvée. The northwest-facing vineyard is exposed to intense afternoon sunlight, as well as the “Vardaros” – a powerful, cold wind from the north. It encompasses 0.65ha of new plantation. The soil in the area is sandy clay with layers of white porcelain clay. About 100m above sea level, this elevated slope boasts with a beautiful view of the Thermaic Gulf and Thessaloniki and the mountains as backdrop.
Hot summer days and steady winds on the peninsula, combined with significant differences in temperatures during the day and night produce this rich fruity aroma.
The harvested grapes were immediately processed and closed in stainless steel fermentation tanks without pressing, until reaching 50% residual sugar. Following the fermentation process in small, medium-toasted French oak barrels is the malolactic fermentation. The concept was to compose a light red, fruit-rich flavours. After completion of fermentation processes the cuvée was left for three months on lees and bottled in April.
TONGUE, NOSE, EYES
A light, intensely fruity, harmonic and enjoyable dry red-wine with low acids.