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 This wine comes from grapes of contract growers of the local variety Mavrodafni Kefallinia that are cultivated in a traditional way in the zone of Mavrodafni in the peninsula of Paliki with an altitude of 50 - 150 meters. Also in this zone, there are significant variations of soil types from clayey-calcareous to limestone soils with hilly and semi-mountainous cup-shaped vineyards and the age of the vineyards is over forty years. Uncultivated areas and olive groves are inserted between the vineyards. The soils are calcareous. Their cultivation is conventional. The harvest takes place in the first fortnight of September.

The winemaking process is biodynamic and includes long extraction, completion of alcoholic as well as malolactic fermentation with native yeasts. Ageing takes place in French Allier-type barrels with a capacity of five hundred, three hundred litres and barrique type for twelve months. Bottling does not include other treatments.

The wine produced has excellent density and dyeing capacity but also delicious tannins. The character is robust with a long aftertaste that evokes the aromas of ripe forest fruits and the influences of vanilla.