Vineyard: Grapes, grown on the mountainous Koutsi and Asprokampos regions of Nemea, shallow clay layer.

Vinification: The grapes are harvested, processed, and directed into vats, where the grape skins will remain in contact with the must for 14-18 hours, thus allowing the wine to acquire its final rosy hue and the typical aroma of the variety.

Tasting Notes: Deep rose color. Fruity aroma which is dominated by the flavors of cherry and gooseberry- both of which are typical of the Agiorgitiko grapes that grow on these highlands-and lastly, a cool refreshing aftertaste.

Paired with: Pasta, white meats, pizza without garlic and other dishes. Tasting it with Chinese and other Far Eastern cuisine could be very interesting.  

Served at: 8^ο-10^ο C.