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| Wine Type | Dry Red |
| Wine Category | Regional Wine of Heraklion |
| Region | Metaxochori of Heraklion, Crete |
| Vineyards | Mountain vineyards of the estate and the St. George Epanosifi Monastery |
| Varietal Composition | Kotsifali 50% - Mantilari 15% - Syrah 35% |
| 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 Syrah. Late September for Mantilari |
| Alcoholic Strength | |
| Sugars | |
| Total Acidity | |
| Production | |
| 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 macerations lasts for 8 days for Kotsifali, 4 days for Mantilari and 10 days for Syrah * Malolactic fermentation and partial aging in French and American oak barrels for 6 months |
| Organoleptic Characteristics | * Dark red color, with bluish highlights * Red fruit aromas (cherry, blackberry and forest fruit) * Fresh with rich structure, velvet tannins and long aftertaste |
| Harmony of Flavors | Poultry, grilled meat and yellow cheese. It is served at 16 - 18 degrees Celsius. |
| Distinctions |
Vintage 2006
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