Vineyard: Ancient Nemea, clay soil.

Vinification: Harvest early in the morning and transfer to the winery. The grapes stay in the refrigerator for 12 hours, and then cold maceration for 4 days at 0 ℃. Fermentation at controlled temperature.

Tasting notes: Bright pink color, almost red with hints of blue. Aromas of sour cherry, cherry and strawberry. A full-bodied wine, presence of acidity and tannins, that ends to a long aftertaste.

Paired with: Fish, white meat, grilled vegetables and white cheeses.

Served with: 10– 12 °C.