Vinification The vineyard is on sandy with marine fossils soil. Manual harvesting is followed by fermentation for 9 days at 26-28 degrees C in stianless steel. It is then aged for 16-17 months in 100% new French oak barrels.
Taste Profile The character of this wine is stamped principally by the Santorini varietal, Mavrotragano. It is an intensely powerful wine, rich with dense fruit, which can either be drunk now or laid down.
Awards Winner in a paired blind tasting against Antinori Chianti Classico Riserva 1999 in July 2004 (Andrew Jefford in Decanter, Feb. 2005)
Michael Franz in winereviewonline.com 13 June 2006: 92 points. "it borders on the miraculous...perfectly tuned...completely convincing"
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Gerovassiliou Avaton 2002