25% Xinomavro- 25% Negoska- 25% Cabernet sauvignon- 25% Merlot
The must undergoes a pre-fermentation, cold maceration for 2 days. Following this cold soak, the temperature in the vats is allowed to rise gradually for the alcoholic fermentation to take place. After the alcoholic fermentation is completed, the wine remains in contact with the lees for 3 months before being bottled. Organoleptic features: The aroma is floral, composed of red berries and sweet notes of jasmine and white pepper.
