Organic and biodynamic vineyards at the end of the village with the classic non-interventionist winemaking of Deiss, which allows the terroir to express itself freely in their wines. Whole bunch pressing, spontaneous fermentation, and maturation with the lees for 12 months in foudres. The soils are rich in silica, with a clay-limestone subsoil. A dry...
Pata trava is a Xynomavro made using direct pressing to prevent it from taking on color, and it represents a unique expression of the variety’s natural vinification from the Ligas winery. Based on its winemaking technique, it is a rosé, but it is actually closer in character to a skin-contact orange wine, made without any intervention whatsoever. A golden...
Bucephale is a natural red wine made from 100% Xinomavro grapes grown in organic vineyards cultivated using permaculture principles at an altitude of 300 meters. The soils (limestone, clay, granite, and silicate elements) impart structure and complexity. The harvest is done by hand and is followed by destemming, with whole-cluster maceration for 21 days...
Low yields per acre, spontaneous fermentation with indigenous yeasts, and the absence of added sulfites form the basis of the winemaking process. The wine ages for 6 years and 3 months in partially filled barrels without topping up (non ouillé), with the development of a voile that protects it and defines its oxidative character. Aging takes place 60% in...
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...
Volitsa of Tetramythos is produced from a field-blend, a 42-year-old vineyard in the mountainous part of Aigialeia, planted in limestone and claystone soils. It is a field-blend of rare red Greek varieties with Mavri Volitsa being separated for this small-production wine. The harvest is done manually in October, and the vinification follows traditional...
Such a nose defines the Old World; it recalls some great aged Montepulciano d’Abruzzo from Emidio Pepe, with a slightly aggressive initial impression that ultimately transforms into something soft. Like a wild hand that, over time, has learned to caress. Tremendous energy and a complex character, where primary and especially tertiary aromas such as...
An explosion of aromas that seems endless: raisin, dried fruits, honey, caramel, coffee, chocolate, nuts, and spices, alongside notes of mint, incense, minerality, graphite, and gunpowder. A torrent that does not seem to stop—until you take the next step: tasting. On the palate, sweetness initially takes over in the first seconds, until acidity rises and...
The play that Economou is making with oxygen is amazing. The wine artfully straddles oxidation, which has taken it to unique limits of complexity. The barrel is beautifully digested giving sweetness to the aromas, accompanied by nuts, memories of earthy notes and honey. Complexity, tensions, length in the mouth hit the red. The flavors in the mouth build...
Yiannis Oikonomou releases almost simultaneously two different vintages of Assyrtiko — two exceptional wines of equal quality but entirely distinct style. Among them, the 2016 stands out with its deep golden hue and its impressive aromatic evolution, dominated by complex oxidative notes, without a trace of the petrol character often found in aged...
