Pale pink with citrus aromas, notes of rose and jasmine.
Vinification
Dehydration and pre-fermentation maceration at 8°C for about 48 hours. Alcoholic fermentation at low temperatures in the presence of part of the grape marc. This is followed by separation of the solid and liquid phases while the fermentation proceeds. All other processes follow the stages of white vinification.
Tasting characteristics - Ageing
Pale pink colour with citrus aromas, notes of rose and jasmine. Rich mouthfeel, balanced acidity, long aftertaste. Ideally consumed in the first 12-15 months.
Ideal combination with food
Chinese & Thai cuisine, mushroom risotto.
Aromatically it displays ripe red forest fruits and a subtle sense of vanilla from the barrel.
Vinification
Classic vinification with 10-15 days maceration. It is then matured in 2nd and 3rd use oak barrels for about 10 months.
Tasting characteristics - Ageing
Aromatically, it displays ripe red forest fruits and a subtle sense of vanilla from the oak. It has a round and charming fruity taste with a long aftertaste. Its excellent tannic structure usually allows it to age for another 5 to 7 years.
Ideal with food
Casserole with noodles and pancetta.
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.
Aromas of red fruits, eucalyptus and chocolate with a rich velvety taste. Can be aged for 10 to 15 years.
Vinification
Classic red vinification method with very long macerations of 20-25 days. Aging for 15 months in new oak barrels.
Tasting characteristics - Ageing
Aromas of red fruits, eucalyptus and chocolate with a rich velvety taste. Very soft tannins and round acidity that delightfully completes the tasting experience. Ageing potential for 10 to 15 years.
Ideal combination with food
Game, rabbit stew, meats with intense red fruit sauces.
Authentic and rich character of the variety. Citrus aromas, iodine notes and a sense of minerality with a lively, rich and well-structured body.
Vinification
Collection of grapes and placing in cold storage. Use of pneumatic press on whole unripe grapes. Alcoholic fermentation in stainless steel tanks using selected yeasts at a temperature of 16-17°C. The wine is then left on the fine lees for about 3 months.
Tasting characteristics - Ageing
Authentic and rich character of the variety. Bright, straw-blue colour. Distinctive aromas of mainly citrus fruits, notes of iodine and a sense of minerality that waits patiently to become more pronounced with time. Lively, rich and well-structured body, long and persistent aftertaste.
Ideal combination with food
Carpaccio, shrimp pasta, seafood.
The use of the amphora highlights the typicality of the variety and the terroir.
Vinification
Collection of overripe grapes and their placement in cold storage. Use of vertical press on whole unripe grapes and static lees. Alcoholic fermentation in amphorae using selected yeasts at a temperature of 16-17°C. The wine is kept in the amphorae with the fine lees for about 4 months. After bottling, the wine is left to mature for at least 10 months.
Tasting characteristics - Ageing
Wine with a strong typicality of the variety and the terroir. Multi-layered nose with a distinct presence of ripe citrus fruits - sometimes candied - sweet floral aromas and herbal freshness with a persistent waxy appearance, based on the persistent sensation of the chakmakotra. The mouth is balanced, voluminous, of excellent structure, with a persistent and iodine finish.
Ideal combination with food
Fatty fish such as e.g. smoked eel, shellfish, meats with white sauces.
A wine of unique intensity, combining the tradition of the classic Nychterio winemaking method with a more innovative approach.
Vinification
Harvesting of grapes at the maximum limits of natural ripening. Use of vertical press on whole unripe grapes and static lees. Alcoholic fermentation in oak barrels at a temperature of 15-16°C, followed by ageing of the wine with fine lees for 8 months. After bottling, the wine is left to mature in the bottle.
Tasting characteristics - Ageing
A wine of unique intensity, combining the tradition of the classic Nychterio vinification method with a more innovative approach. A layered nose with aromas of ripe caramelized citrus, wax, roasted nuts, butter and vanilla. Mouth exuberant, ripe, nervy, with very good concentration and a persistent finish. A gastronomic wine open to taste challenges due to its complexity, with great ageing potential.
Ideal with food
Hard cheeses such as Naxos Arsenico, Ladotyri and Santorini pale cheese. Large fatty fish as well as meats with white sauces. It could also be combined with egg or sea urchin.
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.
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.
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.
Dense black-red color, with concentrated aromas: black fruits and oak wood, harmoniously framed by nuts and herbal hints. Tight structure in the mouth, dynamic, creamy, with worked tannins and beautiful acidity. "Nemea" is only in theory the simplest wine produced from Agiorgitiko and the Aivali winery. It has a concentration and character that would be envied by wines at three times the price, while it has a very intense, juicy red fruit, next to sweet vanilla spices and soft herbal notes. In the mouth, the volume and the concentration are unprecedented while its aftertaste is in a word velvety. It is one of the aromatic and expressive Nemea and one of the most reliable Greek wines.
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.
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.
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.
Purple almost solid colour. Dense bouquet of aromas, expressed through the scents of lilac and violet, notes of dried and ripe black fruits, ink, herbs and black truffle. Tender mouthfeel, with masculinity and a long, peppery finish.
