VARIETAL COMPOSITION: Agiorgitiko 70%, Merlot 30%
PGI ATTICA, VOL: 13%
REGION: Vineyards of Pikermi.
VINIFICATION: Pre-fermentation maceration (cold soak) for 8-10 hours in controlled environment, alcoholic fermentation at low temperatures.
FLAVOUR PROFILE: Juicy taste, with crisp acidity and a discreet presence of tannins that offer delicious volume and complexity. Rich flavours on the palate and a long spicy aftertaste with herbal nuances on the finish.
FOOD PAIRINGS: Ratatouille, barbeque meat, sour Asian dishes, pasta with red sauce, beans, chicken with okra, grilled mollusk, baked sardines, cheese, green salad or cold pasta salad, cooked meat and of course… pizza.