Three varieties, three different vinification methods. Agiorgitiko in acacia barrels, Syrah is matured on its lees in stainless steel tanks and Mavrofilero in ceramic amphorae with its skins for 4 months.
Veil. A detail that gave the wine its name. The skins of the Mavrofilero, in order to be immersed in the amphorae and controlled, are placed in a cloth (tulpani - veil) with the help of which we press the mass at the end by hand in order to obtain the young wine.
All the vineyards are located at an altitude of more than 600 m above sea level.
Fermented and extracted in stainless steel tanks. Complete malolactic fermentation and maturation in new French barriques for 12 months and 6 months in bottle. Red fruits, blackberries, plums, spices, metallic tones, vanilla, accentuated acidity, ripe tannins, exuberant mouthfeel.
A classic Kir-Yianni blend, with intense but refined aromas of white-fleshed peach and apricot, typical of Malagouzia. The freshness of the mountain Roditis is pleasantly balanced and offers the blend a cool acidity and nerve. The lingering full, fruity aftertaste supports the flavour intensity and underlines an ensemble of charming character in an excellent wine year.
“Fteri Agiorgitiko” is the result of both the selected grape Agiorgitiko, grown in the hills which surround the plain of Nemea and a few days of maceration at relatively low temperatures.
Therefore, it has the characteristic dark red – purple colour and fragrances of gooseberry and pomegranate.
A supple and spicy flavour with velvety tannins, yet leaving pleasant hints of spices and butter caramel.
A special wine, a blend of successive vintages of the Great Wine that mature together in a special 1,000 litre barrel (foudre). Complex, evolving aroma, cherry, blackberry, blackberry, cherry, nutmeg, cinnamon, black pepper, herbs, cedar. Ripe tannins, velvety texture, long lasting aftertaste.
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
Deep purple in colour with violet sheens. The nose is dominated by an intense bouquet of fruity aromas (cherry, blackberry), spicy (thyme, basil) and oaky (vanilla, coffee) characters. Rich and tasteful on the palate, with velvety tannins, pleasing texture and captivating fruity-spicy aftertaste. A concentrated, lively, complex and age worthy wine.
Serving tips
Serve at: 17-18οC. Ideal complement for smoked cheeses, grilled red meat, and spicy game. It's a wine with a great potential of aging. It needs to be decanted before serving.
A wine of unique intensity, combining the tradition of the classic Nychterio winemaking method with a more innovative approach.
Vinification
Harvesting of grapes at the maximum limits of natural ripening. Use of vertical press on whole unripe grapes and static lees. Alcoholic fermentation in oak barrels at a temperature of 15-16°C, followed by ageing of the wine with fine lees for 8 months. After bottling, the wine is left to mature in the bottle.
Tasting characteristics - Ageing
A wine of unique intensity, combining the tradition of the classic Nychterio vinification method with a more innovative approach. A layered nose with aromas of ripe caramelized citrus, wax, roasted nuts, butter and vanilla. Mouth exuberant, ripe, nervy, with very good concentration and a persistent finish. A gastronomic wine open to taste challenges due to its complexity, with great ageing potential.
Ideal with food
Hard cheeses such as Naxos Arsenico, Ladotyri and Santorini pale cheese. Large fatty fish as well as meats with white sauces. It could also be combined with egg or sea urchin.
Two varieties, the well-known Syrah and the local variety Kolindrino in an unexpected meeting. The Naked King is born from the marriage of cosmopolitanism and tradition.
Winemaking
With a low yield and with particular attention to the ripening of the grapes, Gymnos Vassilis is a wine of great concentration, which requires the ideal moment of harvest. Thanks to the extensive maceration, but also because of its stay in French oak barrels, it has secondary aromas.
Aromas
Aromatically, it brings together elements of dried fruit and black forest fruits. On the palate, it is exuberant, full-bodied and balanced. It has a wide palette of interesting textures, expressed mainly through intensity, velvety but robust tannins and balanced integrated alcohol.
Combinations
The exuberant character of the wine calls for fatty textures, meats or fish with sometimes smoked preparations. For more special occasions, ossobuco, foie gras with red fruit, oily and crispy sea bass, umami flavours, cigars and dark chocolate with dried fruit will enhance the tasting moment.
In appearance light ruby red. Intensely aromatic with red forest fruits such as strawberry and cherry. On the palate light, fruity, fresh with soft tannins and medium body.
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.
Region / Location / Vineyard / Soil:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. “Children’s” & “Horses” sub-regions. 69ha of linear privately owned vineyard. Altitude of 620-710 m. Sandy - sandy clay soil of excellent drainage over thin limestone layer.
Vinification Method & Ageing: Destemming, no crushing, cold soak – skin contact under controlled conditions, alcoholic fermentation at gradual increasing temperatures, maintenance of wine “sur lie” for eight months with regular stirring. Eighteen months in Allie - Bertrange oak casks medium - light toast. No treatment or filtration before bottling, and twelve months in bottles.
Tasting Characteristics:
Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future.
Harmony:
Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.
