Deep ruby red color. The nose is vibrant with aromas of ripe red berries and spicy notes. Rich on the palate with robust tannings leading to a long, lingering finish. * Pre fermentation maceration at 10-12°C for 48 hours. * Fermentation in stainless steel tanks at approx. 22°C for 12 days. During fermentation, lees stirring (batonnage) takes place in order to keep the lees in contact with the wine and extract flavor, aroma and texture. * Malolactic fermentation in the tank * Maturation: 10 months in 300Lt French oak (40% first fill and 60% second and third fill) * Ageing: 6 months in the bottle before release Appellation : Protected Geographical Indication Mount Athos Type : Red dry wine Varieties : Xinomavro 50%, Grenache 30%, Limnio 20% Technical info: Alcohol by volume (%) 13.4 Total acidity (gr tartaric acid/lt) 4.58 Residual sugars (gr/lt) 3.0 pH 3.77 Winemaking: Pre fermentation maceration at 10-12o C for 48 hours. Fermentation in stainless steel tanks at approx. 22o C for 12 days. During fermentation, lees stirring (batonnage) takes place in order to keep the lees in contact with the wine and extract flavor, aroma and texture. Malolactic fermentation in the tank. Maturation : 10 months in 300 Lt French oak (40% 1st fill, 60% 2nd and 3rd fill) Ageing : 6 months in the bottle before release Suitable for vegetarians .