This is a savoury red made from 90-year-old vines with an enticing aroma of raspberries and sun dried tomatoes combined with liquorice and wild herbs, lovely flavour concentration and a dry finish. The Xinomavro grapes were destemmed, lightly crushed and cold soaked with skin contact. Fermentation took place using an indigenous yeast strain which has been isolated from the specific block. The grapes were vinified at gradually increasing temperatures, before being maintained “sur lie” or on its fine lees, for 18 months with regular stirring. Maturation took place in Allier-Jupille French oak casks of medium grain, for 24 months, with a minimum of a further 12 months ageing in the bottle prior to release. Bottled without fining and filtration.
