The versatile Agiorgitiko -or else Hercules’s blood-, meets juicy Syrah and complex Merlot and a new ruby red feat has become, originated from the high elevation vineyards of Peloponnese.

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Dry Red Wine
Agiorgitiko, Syrah, Merlot
Protected Geographical Indication Peloponnese


Dark ruby red colour with deep, attractive highlights. Sour cherry in the foreground, while cherry and plum follow at a lower intensity, with spicy undertones. The palate shows volume, with velvety tannins and moderate acidity, culminating in a long, fulfilling aftertaste.

Vinification Process

The optimum time for the harvest of each variety, is determined by the phenolic and technical ripening. After the hand harvest, the grapes are selected on the sorting table and then cold soaked individually at 8-10°C for a period of 3-5 days, depending on the variety. The vinification process takes place in stainless steel tanks at a temperature ranging from 20-23°C and after the end of the fermentation, the wine stays on the fine lees for 60-80 days in order to get more volume.


Agiorgitiko 68%, Syrah 22%, Merlot 10%.


Agiorgitiko: Daphne, Nemea Appellation at 510 m. altitude.
Syrah: Ampelokipi, Mountainous Aegialia at 710 m. altitude.
Merlot: Grekas, Mountainous Aegialia at 580 m. altitude.

Food Pairing

A well balanced and fruity red wine, ideal for burgers, barbecue, pasta with red sauce and a wide variety of cheeses. Also enjoyable by itself.

Serving Temperature

Best served at 14°C and if consumed during summertime, it can be cooled in fridge for a few minutes.

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