Classification : P.G.I. Evia
Grape Varieties : Vradiano, Cabernet Sauvignon,
Vinification : Standard red vinification.
Twelve months of ageing in oak barrels. Unfiltered.
Features : Vivid colour with a complex
bouquet of vanilla, coffee, red fruits. Soft mouth,
good balance between tannins
and acidity, round finish.
Food pairing : Ideal for pairing red meat, huntig
with rich red sauses and piquant cheeses.
To be served at 16 – 18 C
Classification : Dry White Wine
Grape Varieties : Assyrtiko indigenous grape Asprou-
Vinification : Desteming, no press. Alcoholic fermen-
tation under low temperatures (14 C)
Features : Luminous yellow colour, almost transparent
with green tins.
Intense aromatic character of tropical fruits,
wild flowers and lemon. Delicate mouth – feel, mild acid-
ity, greasy body with a long lasting aftertaste.
Food pairing : Pairs harmoniously pasta with white
sauces mushrooms, white meat & seafood.
To be served at 11 C