Elegant with a light yellow-green colour, fine bubbles and aromas of lemon blossom, honey, brioche and rose accompanied by crisp acidity.
Vinification
Early harvesting is used to produce the base wine. After cooling, the grapes are transported unstripped into the press. The must is transferred to stainless steel tanks where it is fermented at low temperatures. This is followed by the classic method with a second fermentation in the bottle. The second fermentation and maturation period, in the presence of the fine lees, lasts at least 9 months.
Tasting characteristics
Elegant sparkling wine with a light yellow-green colour and fine bubbles, intense and long-lasting. On the nose there are aromas of lemon and honey, with a background of brioche and rose scents. On the palate there are notes of yeast and toast aromas accompanied by crisp acidity.
Ideal combination with food
Raw seafood, sushi, soft cheeses and fruit salad.
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.
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.
Pale pink with citrus aromas, notes of rose and jasmine.
Vinification
Dehydration and pre-fermentation maceration at 8°C for about 48 hours. Alcoholic fermentation at low temperatures in the presence of part of the grape marc. This is followed by separation of the solid and liquid phases while the fermentation proceeds. All other processes follow the stages of white vinification.
Tasting characteristics - Ageing
Pale pink colour with citrus aromas, notes of rose and jasmine. Rich mouthfeel, balanced acidity, long aftertaste. Ideally consumed in the first 12-15 months.
Ideal combination with food
Chinese & Thai cuisine, mushroom risotto.
The use of the amphora highlights the typicality of the variety and the terroir.
Vinification
Collection of overripe grapes and their placement in cold storage. Use of vertical press on whole unripe grapes and static lees. Alcoholic fermentation in amphorae using selected yeasts at a temperature of 16-17°C. The wine is kept in the amphorae with the fine lees for about 4 months. After bottling, the wine is left to mature for at least 10 months.
Tasting characteristics - Ageing
Wine with a strong typicality of the variety and the terroir. Multi-layered nose with a distinct presence of ripe citrus fruits - sometimes candied - sweet floral aromas and herbal freshness with a persistent waxy appearance, based on the persistent sensation of the chakmakotra. The mouth is balanced, voluminous, of excellent structure, with a persistent and iodine finish.
Ideal combination with food
Fatty fish such as e.g. smoked eel, shellfish, meats with white sauces.
Complex sparkling in the style of Campania, delicate aromas of citrus peel, pear & lilac, with a background of charming notes of yeast and honey.
Winemaking
Early harvesting is used for the production of the base wine. Unblended and under low pressure they yield their juice which will ferment at low temperature. This is followed by the traditional method with a second fermentation in the bottle, always under controlled conditions. The wine matures in the bottle in contact with its lees for about two years. The final stage involves riddling and the addition of the liqueur d'expedition.
Tasting characteristics
A complex sparkling wine, light yellow-green in colour with a strong string of fine and persistent bubbles. The nose reveals delicate aromas of citrus peel, pear & lilac, with a background of charming notes of yeast and honey, complemented on the palate by a balanced acidity and a long finish. A premium sparkling wine that can be aged over time.
Ideal with food
Oysters, caviar, caviar, roe, mature cheeses.
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.
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.
Elegant with a light yellow-green colour, fine bubbles and aromas of lemon blossom, honey, brioche and rose accompanied by crisp acidity.
Vinification
Early harvesting is used to produce the base wine. After cooling, the grapes are transported unstripped into the press. The must is transferred to stainless steel tanks where it is fermented at low temperatures. This is followed by the classic method with a second fermentation in the bottle. The second fermentation and maturation period, in the presence of the fine lees, lasts at least 9 months.
Tasting characteristics
Elegant sparkling wine with a light yellow-green colour and fine bubbles, intense and long-lasting. On the nose there are aromas of lemon and honey, with a background of brioche and rose scents. On the palate there are notes of yeast and toast aromas accompanied by crisp acidity.
Ideal combination with food
Raw seafood, sushi, soft cheeses and fruit salad.
Particularly rich with an intense aromatic and flavour composition and varied aromas reminiscent of apricot, nectarine and pineapple.
Vinification
Classic Burgundian method. The first fermentation stage takes place in stainless steel tanks and is then transferred to barrels where fermentation is completed. The wine remains in the barrels for 4-5 months and matures with its fine lees.
Tasting characteristics - Ageing
A very rich wine with a great aromatic and flavour composition, where the toasted oak aromas are juxtaposed with varietal aromas reminiscent of apricot, nectarine and pineapple. It ages for 3 to 5 years.
Ideal with food
Large fatty fish e.g. smoked grouper with grilled vegetables, salmon ceviche and lobster.
Aromas of red fruits, eucalyptus and chocolate with a rich velvety taste. Can be aged for 10 to 15 years.
Vinification
Classic red vinification method with very long macerations of 20-25 days. Aging for 15 months in new oak barrels.
Tasting characteristics - Ageing
Aromas of red fruits, eucalyptus and chocolate with a rich velvety taste. Very soft tannins and round acidity that delightfully completes the tasting experience. Ageing potential for 10 to 15 years.
Ideal combination with food
Game, rabbit stew, meats with intense red fruit sauces.
Intense and complex aromatic character reminiscent of exotic fruits, flowers and rose loukoumi.
Vinification
Pre-fermentation maceration for 8 hours at 10°C. This is followed by pressing with pneumatic presses, de-leaching and fermentation in temperature-controlled stainless steel tanks (13°C -16°C) for up to 20 days.
Tasting characteristics - Ageing
The wine has an intense and complex aromatic character reminiscent of exotic fruits, flowers and rose loukoumi. The flavour is balanced and rich, with a pleasant, refreshing acidity.
Ideal combination with food
Chinese, Thai cuisine, tropical fruit salad and blue cheese.
Sophisticated aromas of vanilla and coffee, spices and roasted forest fruit aromas.
Vinification
Classic red vinification method with very long macerations for 20-25 days. Aging for 15 months in new oak barrels.
Tasting characteristics - Ageing
Deep red colour. Sophisticated aromas of vanilla and coffee, spices and roasted aromas of forest fruits. Full mouthfeel combined with a rich tannic structure and high acidity that perfectly complements the concentration of aromas. Ageing potential for 10 to 12 years.
Ideal combination with food
Rib eye with wine sauce, goat, smoked & aged cheeses, bitter chocolate cake with blackberries.
Excellent freshness, intense acidity and fine, intense aromas of citrus, lemon blossom and rose.
Vinification
Modern technological vinification with the method of pre-fermentation maceration at 10°C for 8 hours. Fermentation is carried out at low temperatures. The wine remains for a limited time in stainless steel tanks for a short contact with the fine lees.
Tasting characteristics - Ageing
Wine with excellent freshness and intense acidity. Subtle, intense aromas, mainly of citrus and lemon blossom. Complemented by the characteristic aromas of rose that Moschofilero brings out. Clean mouthfeel with an intense aftertaste.
Ideal combination with food.
Dumplings with egg lemon, tuna tataki, noodles with sweet and sour sauce, green salads and sushi.
Aromatically it displays ripe red forest fruits and a subtle sense of vanilla from the barrel.
Vinification
Classic vinification with 10-15 days maceration. It is then matured in 2nd and 3rd use oak barrels for about 10 months.
Tasting characteristics - Ageing
Aromatically, it displays ripe red forest fruits and a subtle sense of vanilla from the oak. It has a round and charming fruity taste with a long aftertaste. Its excellent tannic structure usually allows it to age for another 5 to 7 years.
Ideal with food
Casserole with noodles and pancetta.
