This domaine, which was established in 1999, was forged from the relationship between the Spanos brothers and oenologist Pangiotis Pagiannopoulos. It has been managed along biodynamic lines from the very outset and is situated on the clay and limestone soils of Mount Helmos. There are several indigenous grape varieties, supplemented by international varieties. The domaine is also a pioneer in the wine tourism field and built a new state-of-the-art cellar in 2004, with a wine bar and hotel close to the domaine.

This organic wine is produced from 20-year-old vines grown at an altitude of 800m. It has a deep red visual aspect with rich notes of violet, cherry and plum. Rich and velvety, it should be aged for 5 years before being enjoyed with a dish such as lamb kebabs and grilled aubergine.