Edenia Luna is a wine made from 100% Limniona grapes, produced organically with minimal intervention. And why would anyone want to interfere with the low-yield, exceptional quality fruit produced by the semi-mountainous rocky vineyards of the Tsililis Terres winery in the heart of Meteora? The vinification is spontaneous and the wine is aged for 12...
The nose reveals aromas of grapefruit, lime, lemon, and apricot, while the palate is characterized by refreshing acidity and relatively good volume. It was vinified in stainless steel tanks and remained in contact with the lees for a few months to develop more character and texture. It pairs exceptionally well with seafood, fried fish, and fresh salads.
Tsililis Terres Iggla is produced from grapes harvested by hand in vineyards located at an altitude of over 300 meters, with a 10% slope, clay-limestone soils, and schistose subsoil. Yields per hectare are low, cultivation is dry, and grape concentration is excellent. Limniona and a small percentage of Xinomavro are co-fermented with indigenous yeasts and...
With Etna Bianco from the dramatic, dark, volcanic ash-filled terroir of Santo Spirito, Marco de Grazia takes fruit ripeness, complexity, and length on the palate to another level. Initially somewhat closed and compact, over time it unfolds a deep, earthy, mineral dimension and greater extroversion in the fruit, which borders on the exotic. The barrel is...
The Champalou family's dry Vouvray is a perfect representation of the region's style. It is a textbook example of the Chenin Blanc variety as expressed in this corner of the Loire. Here the chameleonic dimension of the grape, which can display many different "faces", finds its most classic expression. Unripe tropical fruit, fleshy lemons, honey and...
The blend is dominated by Assyrtiko, with Malagouzia accounting for approximately 20%, enhancing the aromatic intensity alongside the characteristic freshness and pulsating energy of the wine. The vineyards are organically cultivated, with the grapes pressed whole, together with the stems. Fermentation takes place spontaneously, with indigenous yeasts, in...
Amphibolite remains in contact with the lees for six months. Vinification takes place in concrete underground tanks and fermentation takes place with indigenous yeasts, as Jo does with all his wines. It is by no means a neutral wine and remains entirely consistent with the style of the region. Mineral, with beautifully juicy if slightly acidic citrus...
“Les Fossiles” is vinified in stainless-steel vats and left on fine lees for six months, acquiring a nicely oily body. But acidity eventually “stimulates” the palate, penetrating the fat and combining with fragrant spices, ripe pear and white-fleshed peach. Spicy and mineral on the finish, this is a wine with an extremely versatile style. It can easily be...
Low yields, organic farming and the daily presence and involvement of Michalis Tsafarakis in the vineyard he loves so much are key points in the quality of the wines he produces. Only 1400 bottles are produced from this excellent rosé which is pressed directly as soon as the grapes are broken to get just enough colour. Pre-fermentative maceration at low...
Les Graviers comes from six different vineyards covering a total area of 2.8 hectares, all organically farmed since 1999 and biodynamically since 2004, certified by Ecocert and Biodyvin. The harvest is manual, the grapes are pressed whole with a pneumatic press, fermentation is indigenous, and aging lasts 24 months in 228-liter barrels, 15% of which are...
