| Type of Wine: | Dry Red |
| Varietal composition: | Aghiorgitiko (St. George) (*) |
| Category: | Appellation of Origin Nemea Of High Quality |
| Alcohol by Volume: | 12,5% Vol. |
| Volatile Acidity: | 0,48 gr./lt. (as acetic acid) |
| Total Acidity: | 6 gr./lt. (as tartaric acid) |
| PH: | 3.5 |
| Reducing Sugar: | 2 gr./lt. |
| Total Sulphur Dioxide: | 58 mg/lt. |
| Free Sulphur Dioxide: | 26 mg/lt. |
| Vinification: | Classic red wine vinification, stemmer crusher, 12-14 days skin contact, low pressure alcoholic and malolactic fermentation, ageing in used Alliers barrels for 12 months, followed by a 6 months bottle ageing. |
| Organoleptic Analysis: | Deep red color, hints of sweet oak on the nose. Rich damson, mid palate. Hard-edged tannins, frank and intense. |