Planted on sandy and sandy-clay soil over limestone at 620–710 m. Hand-harvested 17 September. Destemming, light crushing, cold soak, alcoholic fermentation at gradually increasing temperatures, kept on lees for eight months with regular stirring. 12 months in Allier oak casks and 12 months in bottle. TA 6.12 g/l, pH 3.41. Lightish ruby. Seductive and classic Xinomavro aromas of tangy red fruits – wild strawberry and cranberry – wild floral notes, without yet any of the evolved dried tomato character that is common in Xinomavro as it ages. Very slightly leafy. Mouth-watering freshness and tension from both the acidity and the fine yet definite tannins. The long finish is perfectly balanced between the dry tannins and succulent red fruits. Lovely wine and sure to become more complex and interesting with longer in the bottle. Could be challenging without food.