Vinification The vineyard is called Kokkinogia and sits on a clay loamy topsoil and well-drained rocky sub soil. Green harvest reduces the yield by 40% and low yields (38.5hl/ha) ensure high concentration of the grapes. The grapes are harvested by hands in small baskets and undergo a pre fermentation maceration for 3 days at low temperature. The alcoholic fermentation is done in stainless steel, followed by a 7-day maceration on lees. The wine ages for 12 months in 60% new, 40% 2-year-old oak barrels (80% French, 20% American).
Taste Profile The advancing age of the vines and the more generous climatic conditions of 2003 have produced a dense, deep and characterful wine.
Awards Thessaloniki International Wine Competition 2005: Gold
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Pavlidis Estate Red 2003