Many Producers of Table wine have the option to use the term Kava (rough translation: cellared, which in Greece is a qualititative association) for white wines that are aged for two years (spending a minimum of 6 months in barrel and 6 months in bottle) and for red wines that are aged for three years (spending a minimum of 6 months in new barrels).

For my pleasure i prefer the white ones in the lunch, and reds for the lunch and before a night of high emotions... lol!