APILIOTIS

WinemakingRigorous grape sorting by hand on conveyor belt. The fruits are left to dry under the sun for approximately 10 days. The sundried grapes are pressed and led to barrels for almost a 2-year fermentation, followed by minimum 2-year maturation in 3rd and 4th use French oak barrels.

Tasting NoteRed fruit-forward nose, mostly with wild cherries and cranberries, followed by notes of sweet herbs from the barrel. Full body with good structure and vibrant acidity. Concentration and a long finish with a delicate tannic feeling that is trademark to the variety.

Ageing PotentialUnlimited

Interesting FactWe produce our Apiliotis only on vintages with notable grape production in terms of volume as it takes almost 5 tons of grapes to yield 1 ton of this distinctive wine.