The grapes were destemmed, prior to a light crushing and a cold soak with skin contact. The alcoholic fermentation took place at gradually increasing temperatures. The wine was then maintained on its fine lees or "sur lie", for a period of approximately eight months with regular stirring. Maturation lasted for 12 months in Allier oak barrels of medium grain, with a light toasting, followed by 12 months bottle ageing.

A wonderful example of Xinomavro with its complex bouquet of small berried red fruits, leather, pepper, clove and vanilla spice showing great typicity. Structured and beautifully balanced with rounded tannins and well-integrated oak, with a touch of quince on the finish.