A full bodied and concentrated red with complex aromas of ripe blackberry, spice, vanilla, clove and cracked pepper. Rich, dark fruit flavours, quince and vanilla overtones are complemented by natural freshness from its cool climate origins.
The estate vineyards are located in the "Petres" (rocks) and "Dromos" (roads) subregion of the Amyndeon plateau and comprise 85 hectares of linear, privately owned vineyard situated at an altitude of 620 to 710 metres above sea level. The vines are planted at a density of 3,900 plants per hectare and yield 60 hectolitres per hectare. The soils are made up of sandy clay with excellent drainage. Here the climate is semi-continental, often with snowfall during the winter months and north westerly winds all year round. There is a marked absence of spring frosts and fresh, rather than dry summers, with cool nights. Vinegrower Makis Mavridis oversees the cultivation of the vines to the highest standards. The Xinomavro (pronounced KseeNOH-mav-roe) and Syrah grapes are manually harvested.
The grapes were destemmed and lightly crushed before a cold soak with skin contact. Alcoholic fermentation took place at gradually increasing temperatures. The wine was aged on its lees for seven months with regular stirring, before being matured for 12 months in 100% Allier oak casks, of medium to light toast. The wine was then aged for a further 12 months in bottle.