This wine is produced from Xinomavro, a charismatic but demanding Greek grape variety from Macedonia, which has adapted perfectly to the microclimate of Epanomi in Northern Greece.

Following skin contact in cold for a few hours, vinification is carried out in stainless steel tanks at 18 °C. The wine then remains in contact with its primary lees for a few months, gaining in body and structure.

It has a pale pink-salmon colour and aromas of citrus fruits (pink grapefruit), berries, cherries and strawberries. It presents as rich and well-structured with good acidity and an aromatic finish (sour cherries-cherries).

Best enjoyed chilled at 10–12 °C.

Food paring

Lobster pasta, shrimp saganaki with tomato, mince meat pasta, stews, summer Mediterranean flavours and exotic cuisines.