Separate vinification of the two varieties. Cold soak of the skins to the juice prior to fermentation for a few days to transfer noble phenols and structure from the grapes, before the "appearance" of alcohol. Fermentation takes place in stainless steel tanks with regular pumping-over to extract color and tannins. After the malolactic conversion, the wine is transferred to French oak barrels, 1/3 new, for 12months maturation. The wine is then blended and returns to the tanks for settling and bottling.

APPEARANCE / Dark ruby color

NOSE / The most typical features of the two varieties are immediately noticed on the nose. Agiorgitiko offers cherries, sour cherries and sweet spices, while stirring the glass leaves the vegetal character of Cabernet Sauvignon stand out, along with aromas of blackberries, pepper and leather.

PALATE / Underlined acidity, with fleshy and juicy tannins. Full body with rich alcohol and persistent aftertaste.

Techni Alipias red is a fleshy, juicy and supple wine that will respond relatively easy among different dishes and cuisines. Minced meat dishes cooked with sweet spices (cinnamon, clove) will pair nicely with the wine. Dishes like chili con carne meatballs, stuffed cannelloni, baked lasagna, spaghetti Bolognese. Excellent choice for juicy, delicious Black Angus burgers as well as dishes with eggplant, fine meats and yellow aging cheeses.