Region of Cultivation : Asprokambos, Nemeas
Altitude : 800- 850 meters
Soil Types : Clay, Limestone
Cultivation : 7 Hectares
Output per Hectare : 7,000 kilos
Variety : Agiorgitiko
Vinification : Saignee Method
Aging potential : 2-3 years

Vinification is odne with Saignee Method – the juice is run off after 12-15 hours of maceration and then fermentation in low controlled temperatures of 16-18°C. Tasting Notes: Light cherry red color, with aromas of fresh red fruit with a pleasantly refreshing taste and an aromatic finish.

It is best consumed up to 2-3 years after the vintage date.

Food Pairings: Served at 8-12°C, it is pleasantly drunk as an appetizer. It pairs with meats or with seafood. It is ideal for sweet/sour sauces. It also easily pairs with cheeses and fruit.