About This Project

Aromas of juicy red fruits and wild strawberries, in a toasty background with spicy nuances and notes of Chios mastic.

Body Intensely fruity with notes of pine resin, typical xinomavro acidity, smooth tannins and fresh finish. Paired with Grilled mushrooms, seafood, smoked salmon (also with pasta), fish cooked in tomato sauce and olive oil, spit-roasted lamb or lamb cooked in a Dutch oven, aubergines, feta cheese and sushi.