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| Wine Type | Dry Red |
| Wine Category | Cretan Regional Wine |
| Region | Metaxochori of Heraklion, Crete |
| Vineyards | Cooperating semi-mountainous vineyards around the estate and the St. George Epanosifi Monastery |
| Varietal Composition | Kotsifali 60% - Mantilari 40% |
| Soil type | Clay Loam |
| Microclimate | Mediterranean (cool summer & mild winter) with a north exposure to sea winds of the Aegean Sea |
| Harvest | Early September for Kotsifali and late September for Mantilari |
| Alcoholic Strength | |
| Sugars | |
| Total Acidity | |
| Production | 2006 |
| Vinification Method | * Separate vinification for each variety at a low temperature in the beginning of maceration and with many rains during the maceration process * The period of maceration lasts for 8 days for Kotsifali and 4 days for Mantilari * Malolactic fermentation and partial aging in French and American oak barrels for 4 months |
| Organoleptic Characteristics | * Dark red color * Ripe fruit aromas with the domination of cherries and plums * Fresh with soft tannins and a pleasant taste |
| Harmony of Flavors | Grilled meat, poultry and yellow cheese but it is excellent with no accompaniments, as an aperitif. It is served at 16 - 18 degrees Celsius. |
| Distinctions |
Vintage 2005
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