Type: Red, PGI Attiki
Varietal composition: 40% Merlot, 40% Agiorgitiko, 20% Mandilaria
Vinification techniques: Destemming and light crashing is followed by a 15 days fermentation with skin-contact at 25 degrees C. in inox tanks. Malolactic fermentation and maturation for 6 months in French barrels.
Alcohol: 13.5% vol.
Serving temperature 18 degrees C