Characteristics:
Dark red with a purple sheen. The bouquet is redolent with the varietal aromas, perfectly fused with hints of leather, sweet spices and roasted coffee. Full-bodied, with a range of rich tannins. Fine tannic structure that will permit long ageing.

Vinification:
Destemming, bursting and maceration over 30 days. The cap was plunged down twice or three times daily during fermentation. Alcoholic fermentation evolved at temperatures between 20º–30º C; immediately after maceration, the wine was transferred to 300-litre French oak barrels (Allier, light toast/medium toast), where it sat on its lees for a minimum of two months, with three battonages per week. Further casking for 16 months.

• Rossiu di Munte is ‘red of the mountain’ in the local Metsovo Vlach dialect
• This limited edition wines comes from a select Yiniets vineyard, where the first Cabernet Sauvignon vines in Greece were planted in 1958–1959
• Yield: 3 tonnes per hectare