The Estate Argyros’ construal of an old, distinctive Santorinian style. A very strict selection of very old Assyrtiko vineyards, at least 150 year old, in Pyrgos and Megalochori, harvested at deep ripeness, usually twenty days after the main picking date. Fermented, partially uninoculated, in French oak barriques, at ambient temperatures and aged for twelve months in French oak barriques on fine lees and then approximately twelve additional months in stainless steel, again on fine lees. A wine of imposing proportions, of power but showing no hint of roughness. It needs several years in bottle to grow out of its youth and will unfurl for more than fifteen years.
Fibrous character on the nose resulting from the selection of yeasts. Aromas of white-fleshed peach, small apricots and unripe strawberry. The palate aromatically follows the nose while characterized by a light sense of tannins and ripe vegetation. The refreshing acidity is present, while the medium body is oily.
Aromas of citrus, orange, citrus, vanilla and peach jam. Elegant yet oily and spicy with obvious barrel aromas, which are amazingly integrated into the wine. Long lasting dry and crisp finish.
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.
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.
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.
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.
It is produced from the French variety Chardonnay grown in the foothills of Pangeo, with a particularly low yield per hectare. After fermentation, it is fermented in new oak barrels, where it remains for a few months with the lees. Its colour is straw yellow with green highlights. It is now served at 12 °C and can be aged for 8-10 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.
Two divine varieties SYRAH and Agiorgitiko participate in this Bled of international reference. Deep seductive purple solid colour. The challenging nose envelops you in aromas of red black fruits, dried currant, black plum, black cherry, cherry, eucalyptus, ink and clove. The concentrated and velvety body blends with lacy tannins and moderate acidity. Bitter chocolate, leather, green pepper and ink make up the flavor palette that finishes with a long enjoyable finish.
Composition/Winemaking: 100% Mavrotragano from the magnificent Clos Stegasta vineyard. Fermentation with whole berries and whole bunches in big oak casks with indigenous yeasts isolated from our vineyards. The wine matures for about a year in 500lts oak barrels, 20% of which are new.
Tasting Notes: A seductive wine with a plethora of aromas. Oregano and violets are wrapped around a core of dark cherries, green pepper and espresso roast. The palate sets the ground along with the velvety tannins cutting through a complex and complete finish. A spherical wine seamlessly textured with no hard edges in sight. Delicious early on, better with age.
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.
