It was born from the fine variety Viognier of the privately owned vineyard, which was planted in the estate in 1993 with the collaboration of the Agricultural Department of the Aristotle University of Thessaloniki.
After the pre-fermentative cold maceration and fermentation in French oak barrels, the wine is aged for a few months with its lees, thus acquiring a rich flavour.
Its colour is intense golden yellow and it has a rich varietal character with aromas of apricot, peach and hints of tobacco on the long finish.
Composition/Winemaking: 100% Assyrtiko from the emblematic Clos Stegasta vineyard. Spontaneous fermentation in a mixture of stainless-steel tanks, wooden vats and oak barrels. Bottled after seven months maturation on its lees.
Tasting notes: A wine of high energy and power that sets the bar for the variety. The nose shows a striking combination of citrus and honeysuckle along crushed rocks nuances. The palate is vibrant and focused ringing with flavor and movement. It is overlaid with purity and saline minerality and finishes impressively long.
Deep red in the glass with purple hues. Complex aromatic palette with aromas of chocolate, vanilla and tobacco, alternating with aromas of ripe strawberry and violet. Notes of sweet spices and pepper betray the presence of the Syrah, harmoniously complementing the whole. The palate is rich and concentrated with robust tannins, long length and balanced acidity. A dynamic wine with great potential to evolve over time in an excellent year for both varieties. It is recommended to decant an hour earlier to develop its full complexity.
Soft pink colour with bronze highlights, aromas of cherry and black fruit, while the subtle presence of the yeast completes the whole.
Vinification
Early harvesting is used for the production of the base wine. The traditional method is followed with a second fermentation in bottle and maturation for at least 9 months in the presence of the fine lees.
Tasting characteristics
Pale pink colour with bronze highlights and a froth of small, fine bubbles. On the nose, aromas of cherry and black fruit are discernible, while the subtle presence of yeast completes the elegant whole.
Ideal combination with food
Shrimp salad, pasta with seafood, e.g. lobster pasta, strapatsada.
The youngest Vinsanto of Estate Argyros, demonstrating what youth is for such a wine. A strict selection of excessively old Assyrtiko, Aidani and Athiri vineyards in Episkopi, two hundred year old minimum, specifically earmarked for this style. Harvested at very deep ripeness, almost a month after the main picking date, giving insanely low yields. The grapes are sun dried for ten days, natural fermentation and three years of ageing takes place in old concrete vats, with additional aging for four years in old wooden vats. A luscious wine, with fruit at the forefront. Ready to drink on release but can age in bottle almost indefinitely. Final yield of this would be close to 75 ml per square metre of vineyard.
Fermented and extracted in stainless steel tanks, aged in French barriques for 12 months and in bottle for 6 months. Blackberries, berries, raspberries, ripe strawberry, touch of anise, cinnamon, fine tannins, round, velvety mouthfeel.
To understand Armakas one needs first to understand the mind of Christos Aivalis and his willingness to create something unsurpassable. And in many ways he has already succeeded. Armakas, a blend of Syrah, Agiorgitiko, Merlot, and Malbec does not obey numbers. It defines them. If 40 months in barrel, high alcohol, concentrated Amarone doesn't scare you, then Armakas is a one-way street. A wine whose every sip lasts a few minutes and the conversation around it a few hours. Ultimately a mammoth wine.
Evangelo is the combination of the red Syrah and the white Viognier.
The co-fermentation of the two varieties is carried out in 40 hL Burgundy oak tanks. The joint maceration gives the wine a stable colour, a soft taste and a rich aromatic character. Malolactic fermentation follows in the same tanks and then it is matured in French oak barrels.
It is an elegant wine, combining intense varietal aromas, but at the same time a richness of flavour of aged wines.
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. The must after the clarification in inox tank, it is transferred with gravity to oak barrels where the alcoholic and malolactic fermentation are both achieved. There, the wine stays additionally 6 months with its lees.
Specific characteristics
Bright, golden colour. Beautifully evolved nose of aromas of pineapple and mango on a palate of honey and delicate vanilla-like hints of the oak. Its mouth is round and generous, giving a feeling of sweetness and it is balanced in acidity with a long-lasting freshness on the finish.
Serving tips
Serve at: 10-12οC. A dry-wine proposed to accompany grilled fish, oysters, pastas (with pesto) and a wide selection of fatty cheeses.
The Troupis family’s low yield cultivation of their privately-owned vineyards along with modern methods of white wine-making highlight the full potential of the Moschofilero variety in the wine Tomi Mantinia.
The wine’s bright yellow color with pink tinges indicate an aromatic complexity combining the aromas of white peach, citron and quince which are followed by a slightly acid yet full flavor and after- taste of bergamot and jasmine.
Pale pink with citrus aromas, notes of rose and jasmine.
Vinification
Dehydration and pre-fermentation maceration at 8°C for about 48 hours. Alcoholic fermentation at low temperatures in the presence of part of the grape marc. This is followed by separation of the solid and liquid phases while the fermentation proceeds. All other processes follow the stages of white vinification.
Tasting characteristics - Ageing
Pale pink colour with citrus aromas, notes of rose and jasmine. Rich mouthfeel, balanced acidity, long aftertaste. Ideally consumed in the first 12-15 months.
Ideal combination with food
Chinese & Thai cuisine, mushroom risotto.
Created from the combination of Cabernet Sauvignon, Merlot and Agiorgitiko varieties. A classic red vinification with maceration is followed, which continues after the end of alcoholic fermentation. After malolactic fermentation, it is aged for 12 months in French oak barrels. Its colour is deep purple to reddish-black. It is served at 18oC and has a long ageing potential.
