Selected grapes were hand-picked, destemmed and crushed, followed by a cold soak for approximately 48 hours at 10°C. The must was inoculated with selected yeasts and fermented for approximately two weeks at temperatures between 22 to 26°C, with regular pump overs and some plunging of the cap. Malolactic conversion followed and the wine was aged in oak casks for 12 months, of which 90% was French oak (10% new) and 10% was American oak (10% new). The wine was cold stabilised prior to being cellared.

Agiorgitiko is the red grape of Nemea, making silky smooth, fruit-packed reds with a velvety finish. This cuvée shows intense aromatic finesse evolving from ripe berries and gooseberry through to caramel and discreet oak nuances. Soft tannins underline a rich, well structured velvety body