Rose
The truth is that we like rosés that stand up and walk a different path, without being made with the intention of just wetting our lips in the summer. The Alchymikos shows the distinctive floral side of Muscatela with an underlying but underlying strength from the Mavrodaphne fruit. It is full of cool raspberry and cherry but has a darker mineral note....
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...
Low yields, organic farming and the daily presence and involvement of Michalis Tsafarakis in the vineyard he loves so much are key points in the quality of the wines he produces. Only 1400 bottles are produced from this excellent rosé which is pressed directly as soon as the grapes are broken to get just enough colour. Pre-fermentative maceration at low...
In a sea of uniformity where all rosés tend to remind us of the famous wines of Provence, the Marche Rosato of the Aurora winery stands out for its special character. In terms of colour, it is far from the aforementioned style, giving it more the feel of a very soft red, while it is full of aromatic and flavour tensions. The wine is vinified with...
Rosé Fleur de Pinot is based on very old Pinot Noir vines with a percentage of about 5% of Pinot Beurot (Pinot Gris). Sylvain considers the fruit from the three old vineyards to be the best overall from the estate. About half of the grapes are pressed directly with the whole clusters, while the remaining half undergoes 36-48 hours of juice maceration with...
The single vineyard is located in the location of Paula Nera Naoussa. In recent years, in a continuous restructuring programme, Markovitis has gradually vineed this particular area, with the average age of the stumps currently standing at 9 years. The grapes for his rosé are fermented with spontaneous yeasts in stainless steel tanks where the wine also...
From the family's biodynamic vineyards on the slopes of Goumenissa, the rosé Negoska stays in contact with the skins for about eighteen to twenty-four hours and then ferments at low temperatures with indigenous yeasts. It is not filtered and the sulphur content is low. The nose has a combination of ripe fruit, poppy seeds and peppery spices. And while it...
