Λευκό ήσυχο ξηρό
Monemvasia, after the harvest at the end of August from organic autochthonous vineyards in various parts of the island up to 500m altitude, will follow a gentle natural vinification, where the wine will be vinified in stainless steel tanks with native yeasts. The wine will remain in contact with the lees for 8 months before being bottled with only a small...
It's hard not to be captivated by Lakomata, a great expression of the dynamism and greatness of the Kefalonian Robola. The aromas of the wine do not stop evolving in the glass, the ripeness plays with the freshness of the acidity, the character in the mouth is complex and the wine clearly gives you a sense of fullness. This is one of the most divine wines...
As the name of the variety suggests, Zakynthino travelled years ago from Zakynthos - where it is known as "Pavlos" - to Kefalonia. This is where the similarities end, as both in terms of wine and taste profile, the wines from the two islands are extremely different. The Zakynthino of Sklavos follows a protocol of mild natural vinification in 500lt barrels...
Benje Blanco is produced on the northwest side of Tenerife in the most mountainous organic vineyards at an altitude of around 1000m. The vines are autochthonous, ranging in age from 70 to 100 years and the Listan Blanco variety may be better known to you as Palomino Fino from the dry sherry of the Andalusian coast. Of course here Listan Blanco comes...
The vineyards are cultivated under the supervision of local winemakers and Roberto Santana from Envinate. The harvest, as with all wines, is manual and the grapes are pressed whole in large concrete tanks where they ferment spontaneously. Maturation takes place in two large oval-shaped foudres and concrete tanks, and the wine is bottled unfiltered and...
Ronceray is a wonderful step-up in complexity and intensity from the simple, but also beautiful" Anjou Blanc from Chateau de Plaisance. Harvesting on the Chaume hill is manual and after a gentle cold pressing of the grapes, fermentation takes place with indigenous yeasts. 30% of the wine is matured in Burgundy barrels for 12 months and the barreled part...
It may not have the uniqueness of the Colares of winemaker Antonio Bernardino da Silva Chitas, but this wine is an excellent introduction to the important wine producing region of Lisbon and the great producer's wines. Arinto is an excellent base for wines that are reminiscent of Riesling, with acidity, freshness and a relatively harsh character but also...
Malvasia de Colares, which is genetically different from other varieties bearing the same name, is planted on the region's characteristic sandy soils with great care and effort to protect it from the strong, salt-laden Atlantic winds. In the cool coastal climate, alcohol is always restrained in these wines and the character is full of umami salinity and...
The wine is organic and the vineyard is located in the area of Katogi (lower than the sea level) of Paliki. The small acreage yields of the vineyards (privately owned organic and cooperating) are from 30 to 50 years old and the wine is vinified in anoxic tanks with indigenous yeasts and bottled after remaining with the lees for about 8-9 months. Perfectly...
Beautiful, ripe Chassagne, with fruit aromas and notes of hazelnut and nuts, but it doesn't lose anything from Lamy's -full of intensity- style in the mouth. Quite generous and dense but with acidity and smoky mineral notes that balance it beautifully. Lovely harmony and a sense of quality as if it comes from a higher classified vineyard. The fermentation...
