Hand-harvested and then after partial de-stemming moved into open top stainless steel fermenters After a two day cold soak the fermentation takes place under controlled temperatures. Punch-downs are performed daily by hand. After fermentation and a gentle press, the wine goes into medium-toast, second use French oak barrels for malolactic fermentation and 12 months’ maturation. 

Moderately dark cherry in colour, aromas and flavours of black cherries, strawberry liqueur, and cardamom seeds with a raspberry finish. Thsi has supple texture: it’s fruity and lush yet balanced and really rather delicious:  Greek Pinot Noir - who knew?