Fermented in stainless steel tanks. Short pre-fermentation maceration, short maturation on fine lees. Light, crisp acidity, great aromatic intensity on the nose and palate. White flowers - both cold and fresh -, honeysuckle, violets, rose petals, crisp acidity.
Fermented and aged in new French barriques for 10 months. Short pre-fermentation maceration and batonnage. Screw cap. Sweet lemon, orange blossom, pineapple, butter, sweet wood, almond notes, sharp and crisp mouthfeel.
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.
Exuberant aromas of flowers, citrus and lemon blossoms complemented by a rich mouthfeel.
Vinification
Modern technological vinification using the "pre-fermentation maceration" method at 10°C. One third of the wine is placed in stainless steel tanks, another third in amphorae and the remainder in large oak barrels of the "foudres" type, where fermentation takes place and is completed. The wine remains and matures with its fine lees for about 4 months.
Tasting notes - Ageing
A wine with exuberant aromas of flowers, citrus and lemon blossom with great intensity. Its flavour is characterised by a rich body in harmony with its acidity. It ages for 3 to 5 years.
Ideal combination with food
White meats and fish with lemon & spicy sauces.
It comes from the French Syrah variety grown in the coolest part of the estate's vineyard, exclusively for the production of rose wine. The grape juice is fermented in stainless steel tanks at 18°C. It has a bright pomegranate colour. It is served at 10°C and is recommended to be consumed in the first 2 years of its age.
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.
Purple almost solid colour. Dense bouquet of aromas, expressed through the scents of lilac and violet, notes of dried and ripe black fruits, ink, herbs and black truffle. Tender mouthfeel, with masculinity and a long, peppery finish.
The grapes are selected from a single vineyard at their aromatic peak. A combination of traditional and modern winemaking methods is applied to release the full aromatic and taste potential of the Moschofilero.
The scent of quince, dried apricots and red apples are followed by a crisp acidity and a citrus peel aftertaste.
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.
Kneaded and extracted in stainless steel tanks. Complete malolactic fermentation in barrel and ageing in new French barriques for 18 months and in bottle for 6 months. Ripe red fruit, blackberry, cherry, sour cherry, cherry, clove, sweet spices, tobacco, elegant, elegant and complex mouthfeel.
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.
Authentic and rich character of the variety. Citrus aromas, iodine notes and a sense of minerality with a lively, rich and well-structured body.
Vinification
Collection of grapes and placing in cold storage. Use of pneumatic press on whole unripe grapes. Alcoholic fermentation in stainless steel tanks using selected yeasts at a temperature of 16-17°C. The wine is then left on the fine lees for about 3 months.
Tasting characteristics - Ageing
Authentic and rich character of the variety. Bright, straw-blue colour. Distinctive aromas of mainly citrus fruits, notes of iodine and a sense of minerality that waits patiently to become more pronounced with time. Lively, rich and well-structured body, long and persistent aftertaste.
Ideal combination with food
Carpaccio, shrimp pasta, seafood.
From the Assyrtiko variety, the Gymni Queen, stands out for its minerality, rich mouthfeel and finesse.
Vinification
The meticulous sorting, the stay of the stems in pre-fermentative maceration and the gentle treatment during vinification protect the "sacred minerality" of the variety and its rich aromatic character.
Aromas
The Naked Queen, has aromas of citrus, minerality and honey notes, thanks to the gentle presence of the acacia barrel. On the palate, it has a very balanced body, acidity, saltiness and a long finish.
Combinations
The intensity of the wine, its fine acidity and its exuberant body are ideal with dishes such as Mediterranean, salty, fatty dishes and creamy textures.
