Few winemakers today take such a focused approach. Limited labels, small production, and an unwavering attention to detail and quality are the hallmarks of Kostis Dalamaras. In Thóos, Assyrtiko dominates the blend, sourced from grapes harvested at different stages of ripeness to bring complexity to the wine. The Preknadi, on the other hand, comes from a...
The fine Listán Blanco grapes from the Los Realejos vineyard are planted at high altitude on volcanic rock and trained using the unique "cordon trenzado" system, characteristic of Orotava. The wine was aged in large Foudre barrels for about 10 months and bottled almost untouched, unfiltered, and with minimal sulfites. The combination of low alcohol and...
Melissaki, whose name derives from its honeyed aromas, was rescued from the slopes of Psiloritis and is cultivated in the Geroditis vineyard of the estate at an altitude of 480m. Vinification takes place in contact with the skins for one month in 400-liter first and second-use barrels and with yeasts isolated from this particular vineyard. The wine is not...
From dry, low-yield vineyards on the slopes of Thessaly, IÓ rosé is a wine whose grapes are harvested by hand and fermented with native yeasts after first being macerated with the skins for about 4 hours. The wine remains in contact with the lees for 3 months and is bottled after gentle filtration and with low sulphite addition.
En Spois is one of the single-vineyard Vin Jaune wines produced by Tissot and comes from Savagnin grapes grown on clay soils from the Triassic period with eastern exposure. Fermentation occurs spontaneously with indigenous yeasts, and the wine is aged for 6 years in old barrels without filling in an oxidative manner. Aging takes place in 60% warmer and...
The wine comes from two organic vineyards at 1,050 meters altitude — one with a western exposure (Agios Ilias) and the other with an eastern exposure (Allama ton Gynaikon). The vines are bush-trained (gobelet), dry-farmed without irrigation, and within the vineyard, Yiannoudi is interplanted with Spourtiko, Morokanella, and Xynisteri — a common practice...
Classic, a little rustic, the best you can expect from Italy in this quality/price ratio. And if Chianti brings to mind trattorias and red tablecloths, therein lies its charm. It's direct, familiar, enjoyable and utterly comforting. All this delivered through a quality lens that in recent years has revolutionised the region and restored its name in wine...
Vineyards with newer plantings and old ones, whose age exceeds 140 years and managed to survive the great fire of 2022 in Melamps and gave this wine a very small production. A truly unicorn wine, produced by spontaneous fermentation in stainless steel tanks and with low sulphites. A terribly difficult year after the fire, but the result shows the dynamism...
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...
85% Malbec and 15% Merlot to bring down the youthful "rigor" of the blend from organically cultivated vineyards on gravel and limestone soils with clay. The grapes are vinified in stainless steel tanks at relatively high temperatures with very careful cap breaking, and each individual vineyard plot after being vinified separately will be blended in the...
