"Le Chatillons" is produced from vineyards in soils characterised mainly by gravel. The Pinot Gris is harvested early in order to preserve the freshness of the grapes. The nose "blooms" with a bouquet of crisp red fruits, rose petals and citrus fruits reminiscent of saguarine. Very elegant and soft on the palate, with lively fruit acidity and spicy notes...
For La Stropa the grape drying process is masterful, full of detail and without the use of technology. Strictly selected and healthy grapes are left for about 3 months in small wooden crates which are placed on top of each other in a well-ventilated and cool environment on the roof of the winery. From there on, fermentation in oak tanks is spontaneous and...
The grapes are organically grown (without certification) and come mainly from the mountainous area of Thapsani in the centre of the island. The "Nees Rizes" are not so new since they come from a combination of vineyards, the oldest of which in cups and traditional "aplotaria" are 150 years old. The vinification is entirely non-intrusive, with spontaneous...
Such a special wine could only have an equally special name. The name Metagitnion refers to the second month of the Attic calendar (roughly late July to late August). Its almost orange colour is the result of slow oxidative ageing in old barrels without the protection offered by sulphites at any stage of the process. Dry, with aromas of honey and candied...
Chardonnay Nature comes from a 4-acre organic, non-irrigated vineyard with northern exposure, at an altitude of 810 meters in the mountainous region of Aegialia. The vinification follows a classic white approach, using only free-run juice and minimal intervention. Alcoholic fermentation takes place with indigenous yeasts at 16–18 °C and is followed by...
Sauvignon Blanc Nature comes from 8 acres of vineyards at an altitude of 1,050 m, with 20-year-old vines planted in a cup-shaped formation. Spontaneous fermentation at low temperature and six months of aging in 1,500 L French foudre barrels lend deeper complexity and texture, seeking to balance the explosive acidity that sweeps across the palate. At every...
Mavro Kalavritino Rosé Nature comes from organic, dry vineyards over 30 years old, planted in clay-limestone soils on the cool slopes of mountainous Aegialia, at an altitude of 810 m. Cultivation without irrigation, low yields, and the cool sea breeze of the Corinthian Gulf produce grapes with an exceptional balance of fruit and acidity. The grapes are...
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...
It is produced by spontaneous fermentation in temperature-controlled stainless steel tanks and apart from clarification to remove wine sludge, the wine is not subject to any other processing. Sulfite levels are very low in wine. Mature, rich in volume and oiliness which is "cut" and balanced by acidity. The result is soft, "tied", nothing stands out, as...
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...
