All Vintages

Winemaker's Note

Deep red color with purple hues. The nose shows a complex aromatic character composed of successive layers of vanilla and chocolate notes from oak aging, and strawberry aromas typical of a young Xinomavro enhanced with floral hints, such as violet. The intense acidity adds zing to the rich, concentrated body, while the flavor intensity and the robust structure of the wine are a promise of a long aging potential.


Xinomavro 87%, Syrah 13%




10-12 years


22 months in 225-lit oak casks and 6 months further ageing in bottles


Block #5 of the Yianakohori vineyard in Naousa

Food Pairing

A rich wine with concentrated aromas, perfect pairing for food with intense flavours.

Analytical Data

Alcohol:  13.5 % abv
pH:   3,31
Titratable acidity:  5.8 g/lt
Volatile acidity:  0.53 g/lt
Residual sugar:  n/a
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

After a seven–day pre-fermentation cold soak at 8-10°C, the must undergoes a 10-15 day fermentation at controlled temperatures in open tanks with automatic pigeage devices. Fermentation and post-fermentation temperatures lie between 23-26°C. This process aims at stabilizing the color of Xinomavro and at softening its tannins. All of the wine finishes off its malolactic fermentation in new French barrels, which offer micro-oxygenation conditions, while frequent batonnage is applied. New French oak is used throughout the whole aging process.