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.
Region / Location / Vineyard:
Amyndeon plateau. Amyndeon viticulture zone. North-western Macedonia. "Hedgehog" sub-region. 690m altitude, with northern exposure, facing lake Petron and mount Voras. 69ha of Linear, privately owned vineyard situated at an altitude of 620-710 m.
Vinification Method & Ageing:
Destemming, no crushing, cold soak - skin contact, alcoholic fermentation at gradual increasing temperatures, maintenance of wine "sur lies" for eight months with regular stirring. Twelve months in French oak barrel medium grain, white toasting and twelve months in the bottle.
Tasting Characteristics:
Bright purple-red color. Complex, typical bouquet of small berries red fruits, leather and spices (vanilla, pepper, clove), with hints of ripe blackberry. Full mouth, rounded tannins, balanced acidity and well integrated wood tones. Long aftertaste with intense quince aroma.
Harmony:
Perfect match with juicy red barbecued meats, spicy sausages, red baked peppers in olive oil, stew rabbit, light spicy fool body 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.
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.
Fermented and aged in stainless steel tanks (70%). Fermented and aged in new French barriques for 6 months (30%). Short pre-fermentation maceration and batonnage.
Screw cap. Pineapple, peach, hints of lemon, green highlights, fresh peppery taste.
Produced from the Greek variety Malagouzia, which was rescued from extinction thanks to the efforts of Vangelis Gerovassiliou.
After pre-fermentative cold maceration, vinification takes place in stainless steel tanks at 18 °C, and the wine is vinified in French oak barrels. The wine remains with its lees for a few months, gaining structure and body.
It has a bright straw colour with greenish hues and aromas of ripe fruit such as pear, mango and citrus. The palate is rich and full-bodied with lemon flavors that provide a balanced finish.
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.
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.
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.
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.
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.
