Although the variety originates from the historic Bordeaux in southwestern France, the warm climate of Crete allows it to thrive with ease and express an authentic, distinctly Mediterranean character. In Kato Amygdalos, at an altitude of 300 meters, Cabernet Sauvignon is cultivated in clay‑sandy soils — the same soils that shape the expression of our other varieties — giving the wine a clean and confidently structured identity.
With 290–310 vines per stremma and a yield of 700–800 kilos, the cultivation remains balanced, allowing the small, compact clusters — a key hallmark of the variety — to ripen slowly and evenly. The harvest, carried out in late August, captures the full maturity of the fruit while preserving the freshness and structure that this variety demands.
The character of the place is evident in every element: deep in color, with a dense aromatic profile, ripe black fruit, subtle herbal nuances, and an earthy signature that unites power with elegance. A wine that honors its origins yet speaks with a clear Cretan voice.
