Region:   Krasochoria
Altitude:   700 – 1,000m
Soil:   Sandy, volcanic, clay
Method:   Goblet, ungrafted, handpicked grapes

Composition:   Merlot, Shiraz, Agiorgitiko
Method:   Cold soak, 10 days skin contact, yeast selection
Maturation:   No
Production:   50,000 bottles

Aromas:   Plum, cherry, chocolate, coffee
Pairing:   Poultry, legumes, stews
Temperature:   12 – 16°C
Ageing Potential:   2 – 4 years