Agiorgitiko is Greece's noblest red grape, and the high altitudes of the Peloponnese give it full flavour ripeness while holding acidity and structure; the Cabernet comes from elevated parcels in Achaia. Each variety is fermented separately with roughly a week on skins, put through malolactic, then blended. The result is deliberately gentle — 12% abv, a touch of residual sugar — and made for the table rather than the cellar. Ripe red berries and cherry lead, with plum, cedar and a delicate vanilla lift over an earthy, softly spiced base. Medium-bodied, silky-tannined, with quiet depth.
Pairing: grilled meats, moussaka, charcuterie, hard yellow cheeses.