Dark brick red with intense gooseberries and leather notes on the nose and hints of hay, with a surprisingly clean palate and playful tannins.
From organically farmed Xinomavro grapes, fermented by their native yeast with some temperature control in stainless steel tank, a few days of maceration, 30-day fermentation, and raised for 12 months in oak barrels, before bottled unfiltered, unfined, unsulfured (zero additives).
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