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De-scraping, staying for a few hours with the sterms and then cold-extracting in a controlled environment. Alcoholic fermentation at graduated temperatures.
Bright color with violet shades and dominating aromas of cherry, berry and plum. Mouth with a strong sense of fruit juice and discreet sweet aftertaste.
Cheese roast grilled fish, exotic but also Mediterranean dishes, pasta and poultry in tomato sauce. It is also served as an aperitif.
When Ioannis Orfanos violently abandoned the land of Ionia in Minor Asia and finally settled in Patras, trying to redefine roots there, his attention focused on the region of Mintilogli, which he considered appropriate and favorable for cultivation.
So in 1927, impressed by the quality of the territory, he bought this Estate together with a stone farmhouse from the Tripoli’s Bishop Efstathios. He chose the vineyard as a crop, because it brought him closer to his roots, kept his memories alive from the lost ancestral land and soothed his sadness. Thus, planted rod on the rod, the first vineyard cultivated together with the olive trees of the Estate, gave him the satisfaction of living and working with his family.