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- Winemakers: Yiorgos Tsimbidis (owner and winemaker)
- Farming: Organic
- Varieties: 90% Agiorgitiko, 10% Mavroudi
- Terroir: Loam, Slate, Schist
- Vinification: Hand harvested. Total duration of maceration is 7 days, 2 in low temperature, and 5 simultaneously with fermentation in 28 degrees C. Destemmed and fermented in Stainless Steel.
- Aging: 5 months contact/stirring of the lees is stainless steel tanks. 12 months in new Barrique (70%) and used barrique 30%. Then aged in cellar. Released 2022.
- Tasting Notes: After eight years, one senses the barrique-aging (70% new!) only inferentially, as the wine has achieved a glorious balance of dark-toned Agiorgitiko fruit, silky texture and salty undertow.
Founded in 1997 by chemist Yorgos Tsimbidi and his wife Elli, the winery lies a few kilometers from the other-worldly, eponymous Byzantine town of Monemvasia, which legend holds gave rise to the ubiquitous Malvasia grape.
