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Cabernet Sauvignon
Viticulture
Region: Agros, Krasochoria
Altitude: 1,200m
Soil: Sandy, volcanic
Method: VSP, ungrafted, handpicked grapes
Vinification
Composition: Cabernet Sauvignon, Cabernet Franc
Method: 15 days skin contact, yeast selection, regular pump overs
Maturation: 11 – 13 Months, American & French oak
Production: 4,000 bottles
Serving
Aromas: Blackberry, green pepper, eucalyptus, chocolate
Pairing: Legumes, red meat, stews
Temperature: 16 – 18 °C
Ageing Potential: 7 – 10 years
