«… The one is Afstiros (strict) … Afstiros is palatable and rather uric…» Athenian, . - " Deipnosophistae"
Chiotiko krassero 60% - Agiannitis 40%
250 – 350 meters
Chiotiko krassero end of September – Agiannitis after August 15th
YIELD PER ACRE
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.
16ο – 18ο C
Strong body, attractive purple color, aroma of red fruits and vanilla, intense spices. Aftertaste with duration and intensity in the mouth.