Pitys was the only Oread nymph who accepted the love of the satyr Pan, but Voreas, his rival, threw her off a cliff and killed her. Earth felt sorry for Pan and transformed her into a pine tree.
We could scarcely conjure a more appropriate myth for this traditional “Ritinitis,” or under its more common name “Retsina” wine.
Pine resin addition goes a long way back in Greece as it was used to protect the wines from oxidation during antiquity. Honoring that tradition, we vinify with minimum intervention the most prominent Greek variety, Assyrtiko, following a 35-century old tradition in Greek wine.
Apricot, blossoms a slight smell of tangerine coexist on equal terms with herbal and masticha notes. Slightly acidic flavor with a frankincense aftertaste.
Fermented in stainless steel tanks. Short pre-fermentation maceration, inhibition of malolactic fermentation, short maturation on fine lees. Screwed plug. Ripe cherries, raspberries, rose petals, full and complex mouthfeel.
It is produced from the Greek variety Xinomavro, a charismatic but demanding variety of Macedonia that is ideally acclimatized to the microclimate of Epanomi.
After pressing, the must is left with the grapes for a few hours at a low temperature and then vinification takes place in stainless steel refrigerated tanks at 18 °C. The wine remains with its lees for a few months, gaining structure and body.
It has a pale pink-salmon colour and an intense aromatic character with aromas of citrus (pink grapefruit), forest fruits, cherry and strawberry. In the mouth it is rich, with very good acidity and balance, but also an intensely aromatic aftertaste (cherry-cherry).
Sophisticated aromas of vanilla and coffee, spices and roasted forest fruit aromas.
Vinification
Classic red vinification method with very long macerations for 20-25 days. Aging for 15 months in new oak barrels.
Tasting characteristics - Ageing
Deep red colour. Sophisticated aromas of vanilla and coffee, spices and roasted aromas of forest fruits. Full mouthfeel combined with a rich tannic structure and high acidity that perfectly complements the concentration of aromas. Ageing potential for 10 to 12 years.
Ideal combination with food
Rib eye with wine sauce, goat, smoked & aged cheeses, bitter chocolate cake with blackberries.
It comes from the Cabernet Sauvignon variety and specifically from the first vineyard of the Estate planted at the foothills of Pangeo. The grapes are macerated for a long time and aged in new French oak barrels for 16 months. This is followed by at least 24 months of bottle ageing. It has a deep reddish-black colour. It is served at 16-18oC and can be aged for at least 15-20 years.
Vinification
The perfect ripening of the grapes and the carefully selected date of harvest, which is practicated during the night, contribute to the preservation of varietal aromas and natural acidity. Destemming and light-crushing is followed by skin-contact at low temperature, longtime pressing and controlled fermentation of the juice at 18 0C in inox tanks. A three months period staying on lees gives certain roundness to this wine.
Specific characteristics
Light yellow - green colour. Complex nose beginning with intense fruity aromas of exotic fruits and continuing with compounding hints of citron and peach. Well balanced and richly flavored in mouth with pleasing freshness. Clean and fruity aftertaste finishing with the characteristic crispness of Assyrtiko.
Serving tips
Serve at 9-11oC, to bring out all the richness of aroma and freshness of flavour. Serve with: seafood and shellfish dishes, pasta with white sauces, white meats and salads.
Golden yellow colour with an expressive varietal aroma and flavour of peach, pear, green pepper and notes of flowers and basil. Rich on the palate, good acidity and long aftertaste.
Beautiful, pale-coloured rose, Provencal in style with elegant strawberry notes and an underlying minerality. A delightful wine, representing summer so beautifully.
Route 111 is an old country road connecting the regions of Nemea and Aigialeia where the two most prominent red varieties of Peloponnese are cultivated.
Nemea with Agiorgitiko and Aigialeia with Mavrodaphne … we “followed” Route 111 to create a complex red wine that accentuates their strong temperament.
The most important bottling of the estate, the essence of what Estate Argyros stands for. Meticulously selected parcels, with ages exceeding a century, from top quality areas of the island, mainly Messaria, Karterados, Pyrgos, Megalochori and Akrotiri. Fermented in stainless steel at cool temperatures and aged for two months in stainless steel tanks on fine lees. A copybook Santorini, at least under the Argyros lenses, showing purity and race without excesses, developing for at least a decade.
Deep red colour, almost impenetrable. Rich nose, blackberries, berries, cherry, plum. Notes of spices, truffle, dark chocolate. Intensely peppery. Complex on the palate.
Bright salmon colour, light, with a delicate aromatic character. On the nose, lively aromas of white-fleshed peach intertwine with subtle notes of white flowers, while on the palate the fresh acidity is balanced by a subtle sweetness, giving the wine a rich body and a lingering aromatic, mildly sweet aftertaste.
Pera Meria from Aivali Winery is produced from the varieties Rio Patron (50%) and Assyrtiko (50%). It has a bright color, earthy aromas and hints of banana, peach and citrus and a body full of a sea salt texture.
Vinification
The perfect ripening of the grapes and the carefully selected date of harvest, which is practicated during the night, contribute to the preservation of varietal aromatic and phenolic potential. Hand picking of grapes is followed by two tables of selection, the destemming and light crushing of the baies. Right determing of the durations of pre- and post-fermentation macerations, allows extracting the aromatic and phenolic potential, before its transfer by gravity to oak barrels. There, following malolactic fermentation, it is left to age for 18 months with further 18 months in the bottle.
Specific characteristics
Red-ruby in colour with violet sheens. Concentrated aromas of berryish fruit, stone fruit black plums, prunes, combined with the sweet characters of the oak. A well balanced wine with lively acidity, rich but rounded tannins, velvety texture and a persisting fruity and spicy liquorice aftertaste.
Serving tips
Serve at: 16-17οC. It matches well with rich cheese, red meat with spicy sauce. It's a wine with a great potential of aging. It needs to be decanted before serving.
Region / Location / Vineyard:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. "Turtles" & "Hedgehog" sub-regions. "Turtles" sub-region is located at an altitude of 660 meters, with northwestern orientation, facing Voras mountain, while "Hedgehog" sub-region is located at an altitude of 690 meters, with northern orientation, facing Petron lake and Voras mountain. 69ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vinification:
Destemming, no crushing. Cold soak at 5°C for 12 hours and fermentation at gradually increasing temperatures, offering aromatic complexity to the wine. Post maceration with steering the lies for two months.
Tasting Characteristics:
Bright rose color, with salmon colour hints. Fruity nose with rich expression. rose petals and strawberries. Well balanced mouth, quite full, fat but balanced, reminding the nose aromas, with long aftertaste.
Harmony:
Well paired with local cuisine, roasted red peppers, stuffed tomatoes and peppers. Pasta in light tomato sauces, grilled salmon, crab cakes, spicy gazpacho soups, pizzas as well as with a great variety of Exotic cuisines, Chinese, Thai, Japanese.
