The Xinomavro grapes were destemmed, lightly crushed and cold-soaked with skin contact. Fermentation took place using an indigenous yeast strain isolated from the specific block. The grapes were vinified at gradually increasing temperatures before being maintained "sur lie" or on their fine lees for 18 months with regular stirring. Maturation took place in Allier-Jupille French oak casks of medium grain for 24 months, with a minimum of a further 12 months ageing in the bottle before release. Bottled without fining and filtration.

A complex and typical Xinomavro, showing aromas of ripe red berries, strawberries, dark cherries, liquorice, sundried tomatoes and delicate spice. It is full-bodied and structured on the palate, with a rich depth of fruit, concentrated savoury notes, and a touch of oak. The velvety tannins lead through to a persistent and aromatic finish.