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Grape Variety: Cyprus indigenous variety Maratheftiko 100%.
Origin: KEO estate private vineyards in Mallia.
Vinification: In stainless steel tanks at controlled temperatures of 20-26 °C. The grape marc remained in the juice until fermentation was complete. The wine aged for 12-14 months in oak barrels and for approximately 12 more in the cellar after bottling.
Tasting: Deep red dry wine with rich bouquet of forest fruit and a hint of oak barrel on the nose. Served at 16-18 °C.
Gastronomy: Accompanies read meat dishes, and spicy sauces.
Awards: The wine was awarded in national and international competitions