Short skin contact at low temperatures. The must from the red varieties is blended with the fermenting must of Muscat of Spina, enhancing both color and aromatic complexity. The wine remains in contact with fine lees in stainless steel tanks for about three months, gaining volume and a touch of complexity. A versatile wine suitable for all...
With blanc de noir vinification the image of red Xinomavro changes completely, producing a different style of wine. After the grapes are destemmed, a very gentle crushing of the grapes follows, with only 30% of free-flowing juice being quickly removed to avoid picking up pigments or other phenolic elements of the grapes. Fermentation is slow, spontaneous...
A fifty-year-old vineyard that shines thanks to the efforts of Panagiotis and his ancestors to help it live effectively and without chemical interference. It is nature itself that is radiant and seeing it makes you realize the importance of standing a step back, observing carefully and listening to the needs of nature. She in turn reciprocates with a wine...
Orange Santameriana triggers explosions in both the nose and mouth. And while the aromas escalate to remind you of peel, bergamot, sweet orange and orange, in the mouth you are confronted with intense and disparate elements. It's as if a supercharger has exploded the overall taste experience. The tannins are the perfect wrapping to the oily texture of the...
The spicy, salty, orange-tinged character of Tradition Rose is a departure from a mainstream world that wants rosés in a certain style. The almost forgotten Tibouren, an ancient grape of the Mediterranean basin, is a "champion" for the estate and covers over 50% of the total plantings. In Cuvee Tradition it constitutes 90% of the blend and after maturing...
A rosé out of the norm of the season, with dense fruit, nice structure and excellent balance and complexity. Indigenous yeasts, direct pressure, no contact of the juice with the skins and fermentation in stainless steel tanks with temperature control in combination with the strictly selected fruit from the biodynamically certified vineyards of the...
The single vineyard is located in the location of Paula Nera Naoussa. In recent years, in a continuous restructuring programme, Markovitis has gradually vineed this particular area, with the average age of the stumps currently standing at 9 years. The grapes for his rosé are fermented with spontaneous yeasts in stainless steel tanks where the wine also...
The 25-year-old organic vineyard is located on limestone, rocky soils on the slopes of Kounavos, at the foot of Peza in Heraklion. The Muscat Spina buds came from the province of Selino in Chania, the place of origin of the variety, and have been grafted onto the native Rozaki variety. The harvest takes place in two phases: the first with a lower Baumé to...
The Garakis family's Vidiano comes from four organically cultivated vineyards, all located near the village and planted in poor, limestone soils. The process begins with 24 hours of skin contact at low temperature, before alcoholic fermentation begins, which lasts about 15 days under controlled conditions. The wine remains in contact with the fine lees...
