Full bottle 1,335 g. Sandy clay over limestone at 690 m on the Amyndeo plateau. Destemming, light crushing, cold soak, alcoholic fermentation at gradually increasing temperatures, on lees for eight months with regular stirring. 12 months in Allier oak casks and 12 months in bottle. TA 6.11 g/l, pH 3.38. Light ruby colour, classic, unforced Xinomavro, and not only in the colour. The aroma is vibrant with sweet and sour cherry, with a hint of tomato leaf. Definitely red fruited with light note of herbs, too. In the mouth this is lovely: juicy but sufficiently tannic to show the character of the variety and match with food, beautifully fresh and scented. Finely tannic. Excellent, approachable, pure – but not oversimplified – Xinomavro. And a wine that will age well. 16.5 points