Aoton's Mandilaria red is made from 75% Mandilaria and 25% Cabernet Sauvignon, harvested from Aoton's organic vineyards of 1,1 hectares at Lialioukou, Pousiledi and
Fylakio, located in Peania, from a mix of vines planted in 1997 (Mandialria) and 2012 (Cabernet Sauvignon), which grow in soil made up of slightly alkaline clayey sand and are subject to the temperate Mediterranean climate, with hot, dry summers and mild winters.

The grapes are hand-picked at night in the third week of September and carried to storage before sunrise, to maintain their freshness and low temperature. The stems are removed and they are concentrated in stainless steel tanks for skin contact, and stay there, with the help of refrigeration, for approximately 15 days, in order to start the alcoholic fermentation, by the indigenous, wild yeasts found on the fruit and in the vineyard. During this period, pigeage and aeration are applied for several times a day, occasionally more frequently, to extract colour, flavour and tannin from the fermenting grape must. After the end of the fermentation, the fresh wine is collected, in order to
separate from the fermented grapes. The fresh wine remains for 9 months with the fine lees.

A balanced and well-structured wine, that dazzles with its hints of oil, and notes of pear, stonefruit and citrus, as well as some umami from mushroom and earthiness.