ORIGIN: Greece, Nemea and Ancient Nemea hillsides.

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VINIFICATION METHOD: Cold soak skin contact and classic 10-15 day vinification at a steady temperature of 24°C.

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AGING: Oak barrels for 18 months followed by bottle aging for 6 months.

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CHARACTERISTICS: Deep ruby red color with a complex bouquet of spices, cinnamon and tobacco framed by ripe fruit aromas and hints of vanilla. Rich, spicy palate with soft, balanced tannins and velvety aftertaste. Can be aged for long periods.

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GOES WELL WITH: All basic grilled meats, game and strong after-meal cheeses.