A pleasant wine with the fresh aromas of the region’s red varieties. Produced by the method of classical red vinification and bleeding of the must of red grapes in 12 to 18 hours. It is then fermented under controlled temperatures at 16-18 oC. This wine is bottled in small batches, once a month, and carries a distinctive fresh and intense aroma of small red fruits and rose.
Volume: 11.5% vol
Cultivation type: Conventional
Serving Temperature: 12-14 oC
Mediterranean and Cretan dishes, vegetable casseroles, pasta in light sauce.
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