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.
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.
Pera Meria from Aivali Winery is produced from the varieties Rio Patron (50%) and Assyrtiko (50%). It has a bright color, earthy aromas and hints of banana, peach and citrus and a body full of a sea salt texture.
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.
Attractive, refreshing, with plenty of red and stone fruit and spicy accents, rose wine from Provence. A beautiful combination of Grenache, Syrah and Rolle (Vermentino) that leaves no room for resistance.
Golden yellow colour with an expressive varietal aroma and flavour of peach, pear, green pepper and notes of flowers and basil. Rich on the palate, good acidity and long aftertaste.
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.
Route 111 is an old country road connecting the regions of Nemea and Aigialeia where the two most prominent red varieties of Peloponnese are cultivated.
Nemea with Agiorgitiko and Aigialeia with Mavrodaphne … we “followed” Route 111 to create a complex red wine that accentuates their strong temperament.
The most important bottling of the estate, the essence of what Estate Argyros stands for. Meticulously selected parcels, with ages exceeding a century, from top quality areas of the island, mainly Messaria, Karterados, Pyrgos, Megalochori and Akrotiri. Fermented in stainless steel at cool temperatures and aged for two months in stainless steel tanks on fine lees. A copybook Santorini, at least under the Argyros lenses, showing purity and race without excesses, developing for at least a decade.
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.
One of the most cult wines that the P.O.P. Nemea zone has to offer. Rich, full-bodied and powerful, with velvety tannins and great aging potential. The ¨Monopati Aivalis¨ demonstrates the potential of Nemea's Agiorgitiko is a powerful and enjoyable wine that its very fanatical friends can't get enough of. Intense red with purple hues, showing a floral character, with notes of red fruits, mint, vanilla and a distinctive barrel. Young on the palate with lively, relatively round tannins, intense fruit and good balance. Long finish with a long finish that is peppery and fruity at the same time. Intended for great culinary delights and long ageing.
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.
