Vinification/Aging: Typical rosé vinification with short maceration, alcoholic fermentation in oak barrels in the presence of fresh pine resin and maturation for 5 months on fine lees. Tasting notes: Raspberry with violet hues. Aromas of juicy red fruits and wild strawberries, on a toasty background with spicy nuances and notes of Chios mastic. Intense fruity aromas with notes of pine resin, typical Xinomavro acidity, smooth tannins and refreshing finish. Food pairing: Grilled mushrooms, seafood, smoked salmon, on its own or with pasta, fish cooked in tomato sauce and olive oil, spit-roasted lamb or lamb cooked in Dutch oven, eggplant or feta cheese. Best served at: 10-12°C.