Produced from the Greek variety Malagouzia, which was rescued from extinction thanks to the efforts of Vangelis Gerovassiliou.
After pre-fermentative cold maceration, vinification takes place in stainless steel tanks at 18 °C, and the wine is vinified in French oak barrels. The wine remains with its lees for a few months, gaining structure and body.
It has a bright straw colour with greenish hues and aromas of ripe fruit such as pear, mango and citrus. The palate is rich and full-bodied with lemon flavors that provide a balanced finish.
Produced from the Syrah, Merlot and Limnio varieties with the classic red vinification. It is aged for about a year in French oak barrels. It has a bright deep purple colour and a complex bouquet of spices and ripe black fruits such as plum and cherry.
On the palate the gentle tannins are supported by plenty of fruit, creating an impression of power and balance. It shows a long finish with a repetition of spices.
It was created by combining two Greek varieties, Malagouzia and Assyrtiko.
After pre-fermentative cold maceration, vinification takes place in stainless steel refrigerated tanks at a temperature of around 18 °C. The wine has a bright, pale blue colour with greenish highlights. The nose is expressive with alternating impressions, as notes of pepper, jasmine, orange, melon, herbs and lemon pass alongside the exotic fruit.
The first contact in the mouth exudes nobility, while the overall presence is characterised by richness, harmony, pleasant liveliness and a lemony finish. It is recommended for consumption in the first 2 years of its life.
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).
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.
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.
It comes from the Chardonnay variety, which has been cultivated in the estate since 1983. After the pre-fermentation cold maceration, the wine is fermented in French oak barrels. It remains in contact with its lees for a few months, gaining body and enriching its varietal aromas.
Its colour is intense golden yellow and is characterised by aromas of honey, vanilla, ripe citrus fruits against a background of tobacco and nuts. It has a full, rich and full-bodied flavour and is suitable for ageing.
Produced from the Greek indigenous varieties Limnio, Mavroudi and Mavrotragano. Limnio - referred to by Aristophanes as 'Lemnia ampelos' in the 5th century BC - is the oldest Greek variety and dominates wine.
After extraction and completion of alcoholic and malolactic fermentation in special Burgundy oak tanks, the wine is aged in French oak barrels. It has a bright deep purple colour, a complex bouquet of spices with ripe black fruits (blackberry), raisins, coffee and cocoa.
On the palate, gentle tannins are supported by plenty of fruit, creating power and balance. The finish is persistent with a repeat of the spices. It shows great ageing potential and is served at 16-18 °C.
It comes from the Sauvignon Blanc variety, which is cultivated in a small part of the estate's vineyard. After pre-fermentation cold maceration, it is fermented at around 20 °C in French oak barrels, where it remains for a few months with its lees.
It has a bright golden yellow colour and a bouquet of summer and exotic fruits (melon, pear, mango, pineapple) against a background of smoky vanilla and aromatic grasses. It presents itself full-bodied, balanced and well-structured, having gained from its contact with wood. It is a wine with potential for evolution.
Produced from the oldest vines of the estate, with small yields.
The maceration and alcoholic fermentation takes about 20 days, followed by malolactic fermentation and then ageing in French oak barrels in underground cellars.
It has a dense reddish-black colour with violet hues and a complex bouquet, dominated by aromas of ripe plum, berry and red pepper.
On the palate it is very rich, with robust tannins, robust and with a long aftertaste.
Ideal for connoisseurs who seek to age red wines in their cellars for 20-25 years.
Serve at 16-18 °C.
Just before drinking, the wine opens up in aromas if decanted for 30 minutes in a glass carafe.
