Classic red winemaking with short skin contact for 5-6 days, and maturation for 8-10 months in used French oak barrels.

A wine with pronounced aromas of red fruits, nuts and sweet spices with a vanilla finish. Dry, with balanced acidity, and soft, velvety tannins. It can be consumed pleasantly young but it can also age from 3 to 5 years.

Meat dishes with light red sauces, white meats (eg. chicken with hilopites), giouvetsi with eggplant purée, octopus cooked in vinegar.