Tselepos Nemea Driopi

In the cellar, a classic winemaking approach is followed, featuring a long maceration period of 25 days. Fermentation occurs using indigenous yeasts at controlled temperatures. Subsequently, the wine ages for 12 months in French oak barrels (70% new and 30% in two-year-old barrels) and an additional 6 months in bottle before being released to the market.

This red wine is deeply concentrated, offering intense aromas of red fruits, complemented by notes of dried fruits and hints of vanilla.

On the palate, it is dry, smooth, and velvety. With a medium body, it features well-integrated acidity, fine tannins, and a long, spicy finish.