The Zagreo cuvée is made from the Finao varietal, cultivated in volcanic, sandy, and chalky soil. It is vinified naturally with little intervention. The grapes are macerated for two months in amphora pots where they later mature. To taste, this is a very well-balanced wine that has both freshness and unctuosity, offering a beautifully bitter finish. An interesting one at the table, this cuvée can be enjoyed with spicy dishes, perhaps an apricot tagine.