Savoury, aromatic Xinomavro from its best-known home region, perfumed with rose petals, strawberry, cherry, and vanilla, yet the sweetness is kept in check by notes of tomato, olive tapenade, and pleasant fumes of tobacco.

The grapes are handpicked, chilled overnight, and sorted on a conveyor belt before crushing. After a six-day pre-fermentation cold soak at 8-10°C, they must undergo a 12-15 day vinification at controlled temperatures. Fermentation temperature does not exceed 25°C. Roughly one-third of the wine ferments in open-top tanks with pigeage. The final blend is made five months after harvest and the last racking takes place about six months later. Matured in both French and American oak, new oak up to 25%, and about 25% 500-litre casks. Filtered lightly before bottling.

An excellent pair for red meat, such as lamb and game.