Vineyard: Agiorgitiko comes from vineyards at Gimno in Nemea at a 2700m altitude and Cabernet Sauvignon from Corinthia at a 700 m altitude. The soil is rocky.

Vinification: Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post fermentation extraction at 20˚C. The total extraction lasts 25 days for Agiorgitiko and  20 days for Cabernet Sauvignon. Full malolactic fermentation in barriques. Maturation in new French barriques for 18 months, 4 of which in the presence of light lees. The wine matured in bottle for a further 6 months in the cellar.

Tasting Notes: Deep and intense purple colour. Οn the nose it is dense, concentrated and elaborate but elegant. Aromas of ripe fruits such as blackberries and black raspberries, spicy characteristics, smoke and notes of leather fill the nose. On the mouth it is silky yet robust and framed by delicate tannins. A balanced acidity offers flavours of ripe fruits, cloves, black pepper and a touch of herbs. The aftertaste is long and of great complexity.

Served at: 16  – 18 °C.

Paired with: Grilled meat, game and cold meat.