Winemaker: Yiannis Flerianos

Vineyards: Single privately owned vineyard, organically certified in Trifilia for Cabernet Sauvignon in 500m altitude.

Soil: Clay
Yield: Cabernet: 55hl/ha

Microclimate: Low temperatures and snowfalls during the winter, along with cool nights during the summer, combined with the altitude of 500m, contribute to the slow ripening of the grapes. That results in perfect maturation, crisp acidity and fully developed flavors.
Harvest: September 20th

Vinification: Grapes are handpicked and transferred to the winery in small plastic bins. They are first chilled in cooling chamber, then destemmed and directed to the tank by gravity. Classic red wine vinification with, pre – fermentation maceration, maceration – fermentation at 22-24°C and post – fermentation maceration. After the malolactic fermentation the wine matures in French oak barrels of 225 liters for 24 months.

Harvest 2013: 6.900 bottles
First Vintage: 2000
Alcohol: 13.5 % vol
Acidity: 5.6 g/l expressed as tartaric acid
pH: 3.58
Residual sugar: 1.8 g/l

Tasting notes: Deep color and dark fruit flavors are the first to reveal themselves, while hints of oak and spices emerge from the background. Velvety tannins characterize the rich mouthfeel and contribute to the generous finish.

Serving suggestions: It shows great affinity for grilled meat, spicy food and hearty cheeses.

Serve at: 16-180C