Both the indigenous Agiorgitiko grapes and Cabernet Sauvignon are sourced from gently sloping Peloponnese vineyards. Each grape is vinified separately. After a 5-day pre-fermentation cold soak, the must undergoes a 15 day vinification at controlled temperatures. After a 12 month maturation in new French oak barrels the blending of Agiorgitiko and Cabernet Sauvignon takes place.
Broad, generous aromas of ripe dark fruits and a hint of spice and star anise. The wine has rich bramble fruit characters, finely structured with well-integrated French oak, fine tannins, a light savoury note and a blackcurrant pastille twist on the finish.
Great with steak, or try lamb-stuffed peppers.