Characteristics: Clear, very dense ruby color with youthful purple notes. Many dense legs coat the glass. Intense nose, complex character with ripened black fruit in excellent balance with the oak. Some notes of leather with finesse and freshness. Mouth with volume and density of high but ripened tannins in perfect balance with the rich alcohol and good acid. Complex flavors follow and reflect the aromas. Long finish that accentuates the freshness while maintaining its richness.
Food pairing: Nostos is best matched with roasted rack of lamb; roasted red meats; and casseroles.
Characteristics: Bright, moderate to bright lemon-green color with slow and rich legs. Nose with high intensity. Unripe gooseberry, grassy notes, and some marzipan. Medium bodies and fresh mouth with intense flavor of white stone fruit. Long finish of citrus and grassy notes.
Food Pairing: Our Romeiko is best paired as an aperitif in the company of good friends, fresh salads, and raw seafood.
Characteristics: Bright, intense lemon-green color with slow and rich legs. Nose with moderate to high intensity. Ripe stone fruits, honeycomb, dried flowers. Dense, medium bodied and complex mouth with intense flavor of white stone fruit. Long finish dominated by mineral, stone fruits, and citrus.
Food Pairing: Our Vidiano is best served with light fish and poultry served in white sauces, as well as seafood.
Characteristics: Bright, moderate to dark lemon-green color with slow and rich legs. Nose with moderate to high intensity. Ripe, fleshy, white fruit, honeycomb, dried flowers, butter and vanilla. Dense, full bodied and complex mouth with intense flavor of white fruit. Long finish dominated by vanilla, honey and light oak flavors.
Food Pairing: Our Roussanne is best served with light meat and poultry served with white sauces, as well as seafood.
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.
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. Destemming and light-crushing is followed by skin-contact at low temperature, longtime pressing and controlled fermentation of the juice at 18 0C in inox tanks. A three months period staying on lees gives certain roundness to this wine.
Specific characteristics
Light yellow - green colour. Complex nose beginning with intense fruity aromas of exotic fruits and continuing with compounding hints of citron and peach. Well balanced and richly flavored in mouth with pleasing freshness. Clean and fruity aftertaste finishing with the characteristic crispness of Assyrtiko.
Serving tips
Serve at 9-11oC, to bring out all the richness of aroma and freshness of flavour. Serve with: seafood and shellfish dishes, pasta with white sauces, white meats and salads.
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
Red-ruby in colour with violet sheens. Concentrated aromas of berryish fruit, stone fruit black plums, prunes, combined with the sweet characters of the oak. A well balanced wine with lively acidity, rich but rounded tannins, velvety texture and a persisting fruity and spicy liquorice aftertaste.
Serving tips
Serve at: 16-17οC. It matches well with rich cheese, red meat with spicy sauce. It's a wine with a great potential of aging. It needs to be decanted before serving.
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.
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. Destemming and light-crushing is followed by skin-contact at low temperature, longtime-smooth pressing and fermentation under controlled range of temperature in inox tanks. A four months period staying on lees gives certain roundness to this wine.
Specific characteristics
Bright, green-yellow colour. On the nose discreet aromas of white flowers, citrus and lemon peel combined with a sense of minerality. It is a full-bodied wine with an extremely high and refreshing acidity and notes of citrus, stone and chalk dominating in its long aftertaste.
Serving tips
Serve at: 9-11οC. It pairs very well with fishes and fresh mediterranean salads, as well as pastas (with pesto) and a wide selection of fatty cheeses.
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. Right determing of the durations of pre- and post-fermentation macerations, allows extracting this potential, before its transfer by gravity to oak barrels. There, following malolactic fermentation, it is left to age for 12 months with further 8-10 months in the bottle.
Specific characteristics
The dark purple colour with violet reflections retains all its intensity. The nose is dominated by an intense bouquet of cherries and plums followed by scents of chocolate, smoke and vanilla. Generous in the mouth, with good balanced and lively tannins contributing to a velvety structure. Long and fruity aftertaste, with a light touch of oak. It needs further ageing to reveal its full potential.
Serving tips
Serve at 17-18oC. It is seeking the company of grilled red meat and spicy game, as well as spicy and unctuous cheeses. It's a wine with a great potential of aging. It needs to be decanted before serving.
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.This wine is the result of blending two methods of rose winemaking: skin-contact at low temperature and longtime pressing, and/or by "saignee" from a tank with tempranillo grapes in the phase of pre-fermentation maceration. This juice is fermented in inox tanks where the wine is kept for four months with its lees.
Specific characteristics
This intensively rose wine is expressed with elegant aromas of strawberry and rushberry fruit on a fond of roses. In the mouth, the alcohol is nice balanced from the acidity, giving a feeling of sweetness and a long finish with a touch of ripe red fruit on the palate.
Serving tips
Serve at: 8-10οC. Perfect with: Pasta, fish soups or roasted fish, mushrooms and white meat. Also good as an aperitif.
