It is the combination of Assyrtiko and Semillon, varieties planted in the hottest and most arid part of the estate's vineyard, on the slopes of Mount Paggaio. After a short pre-fermentation maceration of the grapes, it is fermented in French oak barrels where it remains for a few months with the lees, gaining complexity and structure. It has a bright yellow colour with light green highlights. Serve at 12 oC and age for at least 10 years.
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.
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.
It is produced from the French variety Chardonnay grown in the foothills of Pangeo, with a particularly low yield per hectare. After fermentation, it is fermented in new oak barrels, where it remains for a few months with the lees. Its colour is straw yellow with green highlights. It is now served at 12 °C and can be aged for 8-10 years.
Produced from the combination of the cosmopolitan Sauvignon Blanc variety and our own exuberant Assyrtiko. The grape juice, after a few hours of pre-fermentation maceration, is fermented in stainless steel tanks at low temperature. Its colour is a pale greenish-yellow, with intense clarity. It is served at 10 °C and should be consumed in the first 2 years of its age.
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.
Produced from the French variety Merlot as it is expressed in the microclimate of Pangeo. It follows the classic red vinification with long maceration. After the end of malolactic fermentation, it is aged for 16 months in new French oak barrels. It has a dense reddish-black colour. It is served at 16-18 °C and can be aged for at least 10 years.
