Produced from the combination of the cosmopolitan Sauvignon Blanc variety and our own exuberant Assyrtiko. The grape juice, after a few hours of pre-fermentation maceration, is fermented in stainless steel tanks at low temperature. Its colour is a pale greenish-yellow, with intense clarity. It is served at 10 °C and should be consumed in the first 2 years of its age.
Three varieties, three different vinification methods. Agiorgitiko in acacia barrels, Syrah is matured on its lees in stainless steel tanks and Mavrofilero in ceramic amphorae with its skins for 4 months.
Veil. A detail that gave the wine its name. The skins of the Mavrofilero, in order to be immersed in the amphorae and controlled, are placed in a cloth (tulpani - veil) with the help of which we press the mass at the end by hand in order to obtain the young wine.
All the vineyards are located at an altitude of more than 600 m above sea level.
Produced from the Syrah, Merlot and Limnio varieties with the classic red vinification. It is aged for about a year in French oak barrels. It has a bright deep purple colour and a complex bouquet of spices and ripe black fruits such as plum and cherry.
On the palate the gentle tannins are supported by plenty of fruit, creating an impression of power and balance. It shows a long finish with a repetition of spices.
Condensation and refinement. Le sang de la Pierre is here and proves that it is indisputably one of the top Greek wines. A wine created by Christos Aivali's son, Sotiris, from an over-ripe, very low yielding Agiorgitiko vintage applying Burgundy winemaking practices. The small vineyard of 14 acres in Traganes on the undiscovered side of Nemea vindicates Christos Aivalis for his insistence on the origin of the fruit and the expression of the terroir. The soil is stony, the plants have been hardened, both by the poor soil and the total lack of any fertilization. Solid red, purple colour. Aromas of red forest fruits, caramel, nuts, pepper, chocolate and hints of coffee. Full, exuberant mouthfeel with tannins in harmony and balance with the acidity that do not make the increased alcohol noticeable. Long finish that with the other elements suggest several years of life. Aged in French oak Soolit barrels from 14 to 16 months. Not filtered, not stabilized.
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 aromatic and phenolic potential.This wine is the result of blending two methods of rose winemaking: skin-contact at low temperature and longtime pressing, and/or by "saignee" from a tank with tempranillo grapes in the phase of pre-fermentation maceration. This juice is fermented in inox tanks where the wine is kept for four months with its lees.
Specific characteristics
This intensively rose wine is expressed with elegant aromas of strawberry and rushberry fruit on a fond of roses. In the mouth, the alcohol is nice balanced from the acidity, giving a feeling of sweetness and a long finish with a touch of ripe red fruit on the palate.
Serving tips
Serve at: 8-10οC. Perfect with: Pasta, fish soups or roasted fish, mushrooms and white meat. Also good as an aperitif.
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 aromatic and phenolic potential. Hand picking of grapes is followed by two tables of selection, the destemming and light crushing of the baies. Right determing of the durations of pre- and post-fermentation macerations, allows extracting the aromatic and phenolic potential, before its transfer by gravity to oak barrels. There, following malolactic fermentation, it is left to age for 18 months with further 18 months in the bottle.
Specific characteristics
Deep purple in colour with violet sheens. The nose is dominated by an intense bouquet of fruity aromas (cherry, blackberry), spicy (thyme, basil) and oaky (vanilla, coffee) characters. Rich and tasteful on the palate, with velvety tannins, pleasing texture and captivating fruity-spicy aftertaste. A concentrated, lively, complex and age worthy wine.
Serving tips
Serve at: 17-18οC. Ideal complement for smoked cheeses, grilled red meat, and spicy game. It's a wine with a great potential of aging. It needs to be decanted before serving.
Pitys was the only Oread nymph who accepted the love of the satyr Pan, but Voreas, his rival, threw her off a cliff and killed her. Earth felt sorry for Pan and transformed her into a pine tree.
We could scarcely conjure a more appropriate myth for this traditional “Ritinitis,” or under its more common name “Retsina” wine.
Pine resin addition goes a long way back in Greece as it was used to protect the wines from oxidation during antiquity. Honoring that tradition, we vinify with minimum intervention the most prominent Greek variety, Assyrtiko, following a 35-century old tradition in Greek wine.
Apricot, blossoms a slight smell of tangerine coexist on equal terms with herbal and masticha notes. Slightly acidic flavor with a frankincense aftertaste.
Deep red colour, almost impenetrable. Rich nose, blackberries, berries, cherry, plum. Notes of spices, truffle, dark chocolate. Intensely peppery. Complex on the palate.
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.
It comes from the Cabernet Sauvignon variety and specifically from the first vineyard of the Estate planted at the foothills of Pangeo. The grapes are macerated for a long time and aged in new French oak barrels for 16 months. This is followed by at least 24 months of bottle ageing. It has a deep reddish-black colour. It is served at 16-18oC and can be aged for at least 15-20 years.
A classic Kir-Yianni blend, with intense but refined aromas of white-fleshed peach and apricot, typical of Malagouzia. The freshness of the mountain Roditis is pleasantly balanced and offers the blend a cool acidity and nerve. The lingering full, fruity aftertaste supports the flavour intensity and underlines an ensemble of charming character in an excellent wine year.
Whispering Angel is a purebred rose from Provence, and this is evidenced both by its varietal composition and its overall profile. It is fresh and lively, with a beautiful aromatic character reminiscent of strawberries and wild flowers, with a strong acidity that quenches and refreshes. A wine for all times, that will decorate your table and will perfectly match any beautiful dish served alongside it.
Region / Location / Vineyard / Soil:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. “Children’s” & “Horses” sub-regions. 69ha of linear privately owned vineyard. Altitude of 620-710 m. Sandy - sandy clay soil of excellent drainage over thin limestone layer.
Vinification Method & Ageing: Destemming, no crushing, cold soak – skin contact under controlled conditions, alcoholic fermentation at gradual increasing temperatures, maintenance of wine “sur lie” for eight months with regular stirring. Eighteen months in Allie - Bertrange oak casks medium - light toast. No treatment or filtration before bottling, and twelve months in bottles.
Tasting Characteristics:
Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum and toasty vanillin oak. Full bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accents background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future.
Harmony:
Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.
