- Grape Varieties: Cabernet Franc 40%, Merlot 40%, Aghiorghitiko 20%
- Grown at 1,968 feet of altitude
- Soil type: Rocky clay
- Winemaking: Alcoholic fermentation and extraction in stainless steel vats at 23˚C. Post fermentation extraction at 20˚C.
Total extraction time: Cabernet Franc 15 days, Merlot 17 days, Agiorgitiko 14 days. Full malolactic fermentation in barriques.
- Maturation: in French barriques –50% new, 50% in second use– for 13 months, 4 of which in the presence of light lees.
The wine matures in bottle for a further 12 months in our cellar.
Blend - Other
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