From the vineyards of the Peloponnese, the red noblewoman of Moria.
Its fresh purple almost ruby color, low acidity and balanced body with soft tannins will fill the mouth.
The nose will be flooded with aromas of red fruits, strawberry and cherry with sour cherry dominate.
Vinification at 18 to 22 degrees Celsius.
The separation of the lees from the must is done before the end of the alcoholic fermentation to preserve freshness.
It fits deliciously with light meat dishes but also plaki fish, a light cheese and even a dish with dried figs and walnuts.