Region / Location / Vineyard:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia.Single Block "Kaliva", 2,33ha, 40°41'11.69"N, 21°42'04.88"E, Amyndeon plateau, at 632 m / 2.073 ft., with north-west exposure, facing mount Voras.
Vinification Method & Maturation:Skin contact under inert atmosphere at low temperature, controlled alcoholic fermentation by indigenous flora isolated from the specific block, in fine grain, white toasted Troncais oak barrique casks with regular stirring on fine lees for 7 months. Maximum 7 months following vinification in the same oak casks.
Tastings Characteristics:
Brilliant light yellow color with green hints. Intense and rich nose, typical of the variety, with citrus, white stone fruits, pear and hints of oak. Full mouth, creamy, with excellent balance, freshness and finesse. Persistent after taste aromas with long finish.
Harmony:
White meats in rich creamy sauces, roasted vegetables, sweetbreads, grilled fishes in white sauces and smoked fishes.
Whispering Angel from Chateau d'Esclans is arguably the World's greatest Rose. The grapes come from the most select land in the surrounding region of La Motte in Provence. The blend consists of Grenache, Cinsault, Rolle (Vermentino), Syrah and Tibouren. This rose is crisp, fresh and elegant and comes highly recommended.
Fermented in stainless steel tanks. Short pre-fermentation maceration without malolactic fermentation, short maturation on fine lees. Fresh flowers, lemon peel notes, crisp acidity, aromatic intensity.
Searching back in time for modern ideas we created this alternative style of Moschofilero fermented entirely with naturally occurring yeast with minimum intervention afterwards
Moschofilero as our fathers and grandfathers remember it, skin contact, spontaneous fermentation, unfined and unfiltered with minimum sulfites.
Hoof & Lur is Troupis’ winery homage to the wines native to high plateau of Mantinia for millennia.
Floral with powdered sugar and blood orange that entice on the nose. Citrus notes and fresh acidity add vibrancy to the palate.
Fermentation and long term post fermentation extraction in stainless steel tanks. Complete malolactic fermentation in barrel and maturation in 50% new French oak barriques for 13 months and 6 months in bottle. Red cherry, sour cherry, liqueur, cinnamon, cedar, mouth exuberant, complex.
Cuvee Evdemon is flirting with the boundaries of Estate Argyros’ understanding of the Santorinian environment. Biodynamically cultivated, very old Assyrtiko vineyards, at least 150 years old, in Pyrgos giving extremely low yields. Fermented, partially uninoculated, in stainless steel, at cool temperatures and aged for approximately thirty months in stainless steel tanks on fine lees, while a quarter of the blend had twelve months in French oak barriques and then the remaining months in stainless steel. A wine focusing on palate architecture that needs several years in bottle to open up while can reward cellaring for more than fifteen years.
Ruby red colour with bright coppery highlights. The charm of the old vines and the terroir of Amyndeon are clearly expressed in the glass, giving us a mature, soft wine with accentuated acidity and seductive aromatic intensity. On the nose we discover aromas of cherry, wild strawberry, rose and traces of naturalness. The passage through the barrel gives it a rich soft body with a linear aftertaste with great potential for evolution in ageing.
Extremely low yields (max 500kgr/acre), almost zero interventions in winemaking, indigenous yeasts and the passion of this unique producer for the vineyard create this exceptional wine.
Region / Location / Vineyard:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. Planted in 1919. Gobelet 100%. Single Block "Barba Yannis", 3,71 ha, Amyndeon plateau, 40°40'45.88"N, 21°41'35.93"E, at 647 m / 2.128 ft., with north-western exposure, facing mount Voras.
Vinification Method & Ageing:
Destemming, light crushing, cold soak - skin contact, alcoholic fermentation by indigenous flora isolated from the specific block, at gradually increasing temperatures, maintenance of wine “sur lies” for 24 months with regular stirring. 24 months in new Allie - Jupilles French oak casks, medium grain, white toasted and 12 months in bottle before release. No treatment or filtration before bottling.
Tasting Characteristics:
Bright dark ruby color. Complex nose with typical bouquet of sundried tomatoes, smoky black fruits, strawberries, dark cherries, licorice and spices. Full body, with rich fruit depth, blackberries, plums, herbaceous hints and oak on the back. Solid, velvety tannins and long aftertaste with persistent aromas.
Harmony:
Perfect match with juicy red barbecued meats, roasted lamb, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy full body cheeses.
Fermented and aged in French barriques for 12 months. Short pre-fermentation maceration and batonnage. Stelvin poma. Exotic intensity and presence of fruit. Ripe peach, orange peel, tropical fruit, vanilla, thick mouthfeel, silky.
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.
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.
