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| Wine Type | Dry Red |
| Wine Category | Regional Wine of Crete |
| Region | Metaxochori of Heraklion, Crete |
| Vineyards | Mountain vineyards of the estate at an altitude of 600 meters |
| Varietal Composition | Kotsifali 100% |
| Soil type | Clay loam |
| Microclimate | Mediterranean (cool summer & mild winter) with a north exposure to sea winds of the Aegean Sea |
| Harvest | Early September |
| Alcoholic Strength | 13,5 % vol |
| Sugars | 1,8 gr/lt |
| Total Acidity | 5,4 gr/lt tartaric acid |
| Production | 2007 |
| Vinification Method | * Classic red wine vinification at a low temperature in the beginning of maceration and with many rains during the process of maceration. * The duration of maceration is 8 days * Malolactic fermentation and partial aging in French and American oak barrels for 6 months |
| Organoleptic Characteristics | * Dark red color with brownish highlights. * Aromas of sun dried tomatoes and ripe fruit with the domination of plum. * Silky tannins and raciness, characteristic of the Cretan variety |
| Harmony of Flavors | Fire baked lamb (oven baked) or on the spit or in a stew or cooked with golden thistle, boiled leeks, snails, poultry, grilled meat, yellow cheese. It is served at16-18 degrees Celsius. |
| Distinctions | It hasn’t yet participated in any competitions |
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