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Syrah matures for 6 months in second-use oak barrels and then it is blended with Cabernet Sauvignon. The result is a glowing ruby wine with intense aromas of toffee, vanilla, sour cherry, cherry and blackberry. Its velvety tannins and balanced acidity make it an ideal aperitif and a gerat accompaniment to Greek cuisine.
His love for wine, his knowledge of the object and his respect for the production process led Giorgos Bougiouris' family to create Bougiouris Estate. The first bases were introduced in 2006, with the cultivation of mainly Greek and international grape varieties in 25 acres on the slopes of Mount Kithaironas in Eritrea Attica. In 2013 the Estate grows, equips and proceeds to the first bottling. Always keeping in mind the quality, the wines of the Bougiouris Estate highlight the special characteristics of the varieties as well as the Attica land.