Vinification & Maturation

Manual harvest in early September. The grapes are destemmed, and the must is separated directly due to the high extractability of the variety. It is transferred to INOX vats, undergoes static settling at 10°C for 36 hours, and is then fermented with selected yeast strains that enhance the expression of the terroir. After stabilization, the wine is transferred to oak barrels for 90 days. Filtration and bottling follow. The wine has excellent aging potential in the bottle (8+ years).

Organoleptic Characteristics

The color is medium to deep rosé due to the high extractability of the variety. The nose has a light to medium intensity of early red fruits such as cranberry, raspberry, sour cherry, and strawberry. Herbaceous notes, characteristic of the micro-terroir of Mount Hymettus where the vineyard is located, are prominent, with rosemary and thyme standing out. Subtle hints of vanilla and toasted oak round out the unique aromatic profile. On the palate, the combination of red fruits, herbaceousness, spices, and its long finish make it an ideal pairing with food.

Pairs well with pizzas, burgers, pasta, white meats, rich salads, grilled fish, shellfish, and dishes with both red and white sauces.

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