"Afstiros"

Dry red

P.G.I. Chios

Chiotiko krassero 60% - Agiannitis 40%

250 – 350 meters

Chiotiko krassero end of September – Agiannitis after August 15^th

800 kilos

Fermentation by the method of cold extraction in a stainless steel tank.

Matures for 18 months, in naturally moist and cold cellar in oak barrels.

Meats with red sauces, pasta with spicy sauces. Also lobster with spaghetti or gourmet seafood.

16^ο – 18^ο C

Strong body, attractive purple color, aroma of red fruits and vanilla, intense spices. Aftertaste with duration and intensity in the mouth.