Anagennisis

Region:   Pelendri, Kato Milos
Altitude:   1,000 – 1,200m
Soil:   Sandy, igneous
Method:   VSP, ungrafted, handpicked grapes

Composition:   Yiannoudin, Vamvakada, Mavro
Method:   12 days skin contact, yeast selection, fermentation in sealed oak barrels, regular punch downs
Maturation:   12 Months, French & American οak
Production:   600 bottles

Aromas:   Plum, leather, eucalyptus
Pairing:   Red meat, game, stews
Temperature: 16 – 18 °C
Ageing Potential: 10+ years