Varietal Composition: Mandilari, Kotsifali
Style: Dry Red
Hand Harvest: End of August to middle of September
Alcohol Content: 12% by Vol.
Vinification: Classic red wine vinification for each variety separately with maceration for 15-20 days in
stainless steel tanks and alcoholic fermentation at low temperatures (17-23°C).
Colour: Deep ruby.
Nose: Unique aromas of blueberry and spicy dry cloves. Aromas of bitter chocolate and nutmeg complete
Mouth: Rich flavor with long aftertaste.
Harmony of flavors: Meat barbeque, cooked lamb and aged cheeses.
Served at: 16-18°C.