Vinification The vineyard is composed of a sand-clay soil. Very low yield (20hl/ha) ensure the highest concentration of aromas, enhanced by sundrying the grapes after harvest on lrge mats for 10 days. The juice is fermented in stainless steel with extended lees contact. Fermentation is then stopped by addition of pure grape spirit from Corinthian Currants. The wine is barrel decanted to separate sediments and aged 5 years in new French oak barrels.
Taste Profile This spectacular, sweet red wine is a blend of sundried Mavrodaphne and a small amount of Corinthian currants. Rich yet utterly pure, powerful yet perfectly balanced it reveals layer after layer of complex flavours and runs exactly poised to a long and smooth finish. While an excellent accompaniment to puddings or Roquefort or foie gras, this noble wine is best contemplated alone. Its production is tiny and each bottle is numbered with only three digits. The variations in the character of each vintage are remarkable. The 1997 is one of the greatest so far, grand and for so luscious a wine even austere