Wine Art Estate

Cabernet Sauvignon accounts for seventy percent of the blend and Agiorgitiko thirty percent. The varieties were vinified separately after a short cold soak, then fermented in stainless steel with regular pump-overs. Following malolactic conversion, the wine matured for twelve months in French oak, one third new. Sour cherries and sweet spices accompany blackberry, pepper, leather and a vegetal note. The palate has pronounced acidity, fleshy tannins and a persistent finish.