Deep ruby color with a moderate nose, medium volume body, with unexpectedly velvety tannins and the refreshing acidity of the variety.
After destemming and crashing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 18⁰C with repeated mixing; at the end of the period racking in stainless steel by soft pressing.
Tasting Notes: Deep ruby color with a moderate nose, from which black fruits, such as black cherry, stand out along with spices. Full body with balanced acidity gives a seductive result, in combination with the velvety tannins and the long lasting aftertaste.
Food Pairing: Wild boar with plums and chestnuts, garnished by sweet potato puree
Grape Varieties: Mavrodaphne