This particular variety covers less than 2% of the Santorini vineyards.
Vinification: typical red vinification with skin contact for 7 days. oak Maturation in barrels for 18 months and reductive ageing in stainless steel tanks for 6 months. Bottled manually, unfiltered with only a small amount of sulphur.
2009Production : 5,000 bottles.
Characteristics: intense red colour with bright hues. Red forest fruit aromas, bitter chocolate, tobacco and minerality. A mascular palate with a tannic character and long aftertaste.
Served at 16-18 ° c with red spicy meats, casseroles, as well as mature full fat cheese.
Potential aging in the bottle for at least 10 years
