Λευκό ήσυχο ξηρό
Nicolas Bourget tries to render the terroir of Paros without intermediate interventions and winemaking fioritures. His approach is as simple as possible. Native yeasts take over to "run" the alcoholic fermentation, after directly pressing the whole bunches of Assyrtiko, and the whole process takes place in stainless steel tanks where the wine remains in...
The grapes come from two different vineyard plots in the zone of Archanes with clay-clay sloping soils that drain well and are cultivated by two Archanian vine growers who take care of them with absolute diligence. The vines are still young, 7 and 12 years old, one at an altitude of 600m and the other a little lower at 470m. The grapes will be kept at a...
The wine is vinified in a combination of large foudres and oak barrels and matured for about 12 months without stirring the lees. No other intervention is made in the wine and sulphites are at very low levels. Delicate and intense at the same time in its aromatic intensity, it unfolds aromas of lemon curd, peach, quince and fresh pineapple, along with...
Sideritis Nature comes from a 58-year-old, organically cultivated, three-acre vineyard in the coastal region of Aegialia. The variety ripens extremely slowly; harvesting takes place in mid-November, producing a wine with low alcohol content and intense natural acidity. The vinification follows a philosophy of minimal intervention: the must remains in...
Kapnistos is the embodiment of the true vigneron with a French “touch.” The organic vineyard and the dedication of Kostis and Maria to the family winery, with its deep viticultural tradition, produce not only exceptional Xinomavros, but also this special white wine, which has gained a cult following. The wine is complex, full-bodied, and multidimensional,...
The grapes come from the Syrizas vineyard parcel at 800 meters altitude — a vineyard cultivated organically, without irrigation, with bush-trained (goblet-pruned) vines. In the winery, the wine is made without intervention: spontaneous fermentation of the must, full skin contact maceration for 45 days, and aging on the lees for 6 months. The wine is...
