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.
Semi-dry rose wine, with an intense bright color with fresh aromas of flowers, cherry and pomegranate. Fruity mouthfeel accentuated by its sweetness, with a crisp finish reminiscent of a rose.
Semi-dry rose wine, with an intense bright color with fresh aromas of flowers, cherry and pomegranate. Fruity mouthfeel accentuated by its sweetness, with a crisp finish reminiscent of a rose.
Deep red wine, dry with a velvety texture in the mouth, aromas of red fruits, soft tannins and a sweet pleasant aftertaste. Aged in oak barrels for six months.
By vinification with pre-fermentative maceration, fermentation initially in stainless steel tanks and then in oak barrels and further ageing and maturation in oak barrels
Deep red wine, dry with aromas of cherry and blackcurrant with hints of spices and cinnamon, good balance of tannins and intense aftertaste. Aged in oak barrels for twelve months.
Xinomavro, PGI Macedonia
Rose xinomavro wine with a pale salmon colour, full body, the result of its long stay with the fine lees, high acidity, aromas of strawberry, rose and tomato jam, intense aftertaste. Drink alone at 9-11 °C or with classic Greek cuisine at 12-14 °C.
Deep red wine, dry with aromas of plum and blackberry with strong hints of tobacco and spices, robust tannins that need time, harmonious acidity and a long finish. Aged in oak barrels for eighteen months.
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.
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.
