The wine is produced under the most ideal conditions by the application of controlled fermentation on skins technique, when special yeasts and enzymes are added. The contact time with the skins is controlled in order to achieve fine colour and minimum tannins. The wine is after that stabilized, filtered and bottled.
Regional wine of Paphos and Limassol district from privately-owned vineyards of LOEL. It was vinificated in order to present the authentic aromas of this Cypriot indigenous variety, this wine competes successfully the big wines made from the international red varieties. The wine impresses by its intensive purple colour, its characteristic aroma of grass and blackberries, and by its full body and balanced taste.