Deep ruby red colour. The nose is vibrant with aromas of ripe red berries and spicy notes. Rich on the palate with robust tannings leading to a long, lingering finish.

The Tsantali family is among the oldest wine families in Greece.

This remarkable story of 125-years captures signicant milestones of the Greek history and cherishes the will power of the human spirit. Through an adventurous route starting with the migration from homeland in early 20th century and the relocation in Serres and later on in Thessaloniki, today the Tsantali family carries on the family heritage rendering Tsantali the major ambassador of Wines and Distillates from Greece around the globe.

Pre-fermentation maceration at 10-12o C for 48 hours. Fermentation in stainless steel tanks at approx. 22o C for 12 days. During fermentation, lees stirring (batonnage) takes place in order to keep the lees in contact with the wine and extract flavor, aroma and texture. Malolactic fermentation in the tank.

10 months in 300 Lt French oak (40% 1st fill, 60% 2nd and 3rd fill). 6 months in the bottle before release.

Present it with hearty Mediterranean cuisine or savor it alone. You may serve it cool (150 - 180 C / 550 - 650 F), accompanying roasted beef, our monastic tomato sause pasta dishes, grilled meat, roasted lamb, mashroom risotto, Greek mousak?, robust cheese plates, or dark chocolate.