It’s a crisp white wine made with Roditis and Savatiano grapes and goes well with seafood and poultry. The Estate’s red wine is a blend of Cabernet Savignon and the lesser-known Mandiliara varieties and perfectly accompanies and since then has refrained from using chemicals during any part of the wine-making process. The winery usually holds events and tastings particularly towards harvest time within the months of September and October.
