Dark red forest fruits, figs and black cherries can be discovered on the nose with toasted and vanilla aromas on the side. The mouth is full and intense with a strong tannic structure that balances its alcohol. The finish is almost sweet and long - like a good Valporicella.

The wine can be paired with slow cooked beef or buffalo meat, as well as dry aged rib eyes or steaks. Decanting the wine will be preferable about an hour before the meal.

A blend of Cabernet Sauvignon and Koiniariko aged in Balkan oak barrels for 18 months, this wine has a long aging potential of 15 years.