Made with Cabernet Sauvignon 60% and Agiorgitiko 40%, and goes through traditional red vinification, with pre-fermentation maceration for Agiorgitiko, and post-fermentation maceration for the Cabernet. Fermentation at 28°C or lower. The young wine ages for approximately 12 months in French and American-oak barrels. This is a complex, translucent red, with deep, attractive highlights. Red fruit aromas, with notes of spice and leather on the nose. A balanced wine, with a smooth, full mouth feel, culminating in a long, fulfilling aftertaste.