70% Xinomavro from Naoussa, 30% Mandilaria from Santorini. The Xinomavro grapes are dried outside for 3 days, which softens and concentrates the flavours. A nose of red and black fruits with earthy notes. Good fruit underneath the acidity and tannins. A food wine which benefits from plenty of air - decanting recommended. This will continue to emerge for a while yet.