Grapes are harvested early to produce the base wine. The traditional method follows, with a second fermentation in the bottle and maturation for at least 9 months in the presence of the fine lees.

Pale salmon-rose color and bronze highlights in the presence of foam from small, fine bubbles. Aromatically, it features cherry and black fruit aromas, while the lees-ageing character complements the whole tasting experience.

Salad with shrimps, pasta with seafood e.g. lobster, strapatsada (greek scrambled eggs).